Purple cabbage is rich in nutrition, especially vitamin C, vitamin E and vitamin B, as well as anthocyanin and cellulose, which is very popular among people. Purple cabbage is rich in cellulose. Eating purple cabbage can increase satiety and reduce food intake. At the same time, it can also promote gastrointestinal peristalsis, promote digestion, reduce the residence time of food in the gastrointestinal tract, reduce the absorption of fat, and have a weight loss effect. Purple cabbage is rich in iron, which can increase the oxygen content in the blood and help the body burn fat, which is of great help to lose weight.

From the nutrient composition table, the content of most nutrient elements in purple cabbage is slightly higher than that in common cabbage, but there is little difference. It stands to reason that the nutritional value is almost the same, and the only possibility that there is a big difference is color. It is the different colors that lead to the different flow directions of its final market value. According to the experimental verification, purple cabbage contains a large proportion of anthocyanins, which is obviously higher than that of ordinary cabbage. Purple cabbage is a kind of natural healthy vegetable with high nutritional value, and most of the nutrients contained in it are water-soluble. Therefore, it is best not to blanch the cold purple cabbage, and the direct use of raw purple cabbage has the least nutritional loss.