Red Cabbage During Pregnancy
Red cabbage, also known as purple cabbage, is frequently utilized in salads, coleslaw, etc. Red cabbage has about ten times more vitamin A than green cabbage because red cabbage contains more beta-carotene (source: USDA). During pregnancy, vitamin A is crucial for the development of fetal organs and eye health.
The vitamin A found in cabbage leaves differs from retinol, which could be harmful in large doses. Read our specialized article for more information on vitamin A restrictions during pregnancy.
Red cabbage also contains anthocyanins which are the source of the beautiful reddish-purple color of the vegetable. Anthocyanins are chemicals that may aid in lowering blood pressure and reducing the risk of heart attack or stroke (source: Harvard Medical School).
Green Vs. Red/ Purple Cabbage – Which Is The Healthier One?
There are almost 400 varieties of cabbage in the world. Among them, red and green are the popular varieties. Though both are nutritious, they are not the same.
| Property | Green (white) cabbage | Red or purple cabbage |
|---|---|---|
| Vitamin C (one cup serving) | Provides 47% of RDA | Provides 85% of RDA |
| Vitamin A (one cup serving) | Provides 3% of RDA | Provides 33% of RDA |
| Vitamin K (one cup serving) | Provides 57% of RDA | Provides 28% of RDA |
| Iron (one cup serving) | Provides 0.4mg | Provides 0.7mg |
| Anthocyanins | Not found | They are present in this due to the color of the cabbage and have antioxidant properties |
| Leaves | Wide-fan like leaves with a rubbery texture | Smaller and denser leaves |
| Eating options | Used in stir-fries, braises, soups, and rolls | Used in Coleslaw and leafy green salads |
For maximum benefit, it is ideal to incorporate both varieties into your diet. Knowing how to consume either variety safely is crucial, though.
Is It Safe To Eat Cabbage During Pregnancy?
Consuming cabbage during pregnancy is safe because it is nutrient-rich and has a number of positive health effects (1). Because it reduces the risk of contracting food-borne illnesses, cooked cabbage is always safer than raw cabbage leaves (2).
It’s possible that raw cabbage contains microbes that cause food-borne illnesses like listeria infections, which can result in premature birth, miscarriage, and stillbirth (3).
You can eat cooked cabbage during pregnancy and it is safe. It also offers a few health benefits for pregnant women. The US CDC advises handling leafy greens after washing your hands with soap and water, according to experts. To lower the risk of foodborne illnesses, you can wash the cabbage under running water after removing the damaged layer (