How much higher are antioxidant levels in purple cabbage vs. green cabbage?

Around four and a half times higher

Comparative nutritional analyses indicate a substantial difference in antioxidant density between red (purple) cabbage and standard green cabbage. Specifically, research suggests that the total antioxidant levels present in the purple varieties can reach concentrations approximately four and a half times greater than those measured in typical green cabbage. This disparity highlights why red cabbage is often preferred when maximizing intake of powerful protective compounds associated with its color. The difference is largely explained by the massive concentration of anthocyanins, which are scarce or absent in the green varieties, resulting in a profound variation in overall cellular protective capacity between the two types.