Cabbage, Raw

ORAC Value:
μ mol TE/100g.

The antioxidant value of Cabbage, Raw described in ORAC units is: 529 μ mol TE/100g.

When compared to darker greens, the amount of nutrients found in raw cabbage is disappointing for all minerals, however it does have high amounts of two important vitamins. One cup chopped (89 grams) provides you with 32.6 mg of vitamin C, which is 54% of the daily value. Cabbage is especially rich in vitamin K, with that same serving size containing 67.6 mcg of K, which almost fulfills your entire daily requirement - it's 85% of it.

If you look at the antioxidant activity of red and green cabbage, you will notice a stark contrast. How much of a difference? Well raw red cabbage clocks in with an ORAC of 2,496 which is almost 400% more than the value of raw green cabbage reflected here. The colored version is by far the healthiest type you should choose when eating this cruciferous vegetable. The main reason for the difference is because those purple colors contain anthocyanins, a type of antioxidant not found in the green version.

ORAC Source

USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010