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In season… RED CABBAGE

Give this traditional side dish a new lease of life and reap the health benefits

Now red cabbage is making its presence known on the healthy eating radar, ‘eat your reds’ is a phrase you can expect to hear more of. This member of the brassicaceae family – also home to kale, cauliflower and other cabbage types – has seen a 48.9 per cent boost in sales over the last couple of years.

Looks and popularity aren’t all it has going for it – it has 10 times more vit A than green cabbage, and twice as much iron. It’s also rich in vitamins C and K, plus minerals potassium and manganese.

One study also revealed red cabbage contains 36 different anthocyanins, beneficial plant pigments which may contribute to lowered cancer risk and improved cardiovascular health (and give this veg its purple hue). Don’t eat it while breast-feeding though, as this may cause your baby to develop colic.

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About Healthy Magazine

Discover a #BodyofKnowledge in the October/November edition of healthy magazine, in which we reveal the results of our Body MOT reader survey. In light of Breast Cancer Awareness month this October, we also talk to three women about their very different experiences of the disease. Plus, we explore the world's best natural beauty secrets from Australia to South Korea, and take a fresh look at the 'F' word (fat, that is!). As the seasons change, keep your health and happiness on track with the new digital issue of healthy.