Pink Cabbage

Pink cabbage, also known as red cabbage, is a variety of Brassica oleracea. It is a leafy vegetable with a characteristic deep purple or reddish-purple colour, which is due to anthocyanins. The colour can change depending on the pH of its environment, appearing more red in acidic conditions and more blue or green in alkaline conditions.

Pink cabbage is often used as a vegetable in salads, coleslaws, and as a cooked side dish. In processed foods, it can be used to provide natural colour and flavour. Its distinctive colour makes it a visually appealing ingredient in ready-to-eat meals and deli products.

Pink cabbage is a whole food and not an additive requiring authorisation. It is a source of vitamins, minerals, and dietary fibre. Scientific bodies like the WHO/IARC evaluate the health effects of consuming vegetables as part of a balanced diet. While anthocyanins, the pigments responsible for its colour, are studied for their antioxidant properties, typical dietary intakes as part of a varied diet are not associated with adverse health effects. Evidence regarding specific health benefits is ongoing.