GREEN OR PURPLE CABBAGE?

WHAT’S THE DIFFERENCE? Purple (or red) cabbage contains more vitamin A, iron and flavonoids than green.

‘Cabbage of all types is a good source of phytochemicals [plant nutrients], believed to help protect against cancer,’ says nutritionist Fiona Hunter, of healthspan.co.uk. ‘It’s also a good source of B vitamins, which are important for energy production.’

However, purple cabbage has some impressive nutritional extras.

It contains ten times more vitamin A, which is vital for eye health, twice the amount of iron and, because of its bright colour, it contains 36 antioxidants that have been shown to ward off cancer and even improve memory. TIP: Cooking cabbage will deplete some of its nutrients, so try to eat it raw — shredded in salads and slaws, or lightly stir-fried.