Data Set for The Nutritive and Anti-Nutritive Components in the Red Cabbage Vegetable and Extracts.

The inclusion of red cabbage vegetables in locally prepared meals is gradually becoming popular and quickly gaining acceptability within the regions, Africa inclusive, owing to the number of bioactive compounds in the vegetable in higher amounts than the more popular white specie. The study, therefore, seeks to quantify the nutrients, estimate the phytochemicals, and determine the antioxidant capacity of the red cabbage vegetable. The analyses were executed in line with accepted standard procedures. On analysis, the vegetable was shown to contain more carbohydrate (45.72±1.96), moisture (23.23 ±0.29), and proteins (15.05 ± 0.35), compared to the ash content (5.01±0.04), lipids (7.23±0.98) and fibre (3.77±0.32). The vitamin content ranged from 60.43±0.05 for vitamin C to 0.02± 0.15 for vitamin B2, occurring in the order: C>E>A>B12>B9>D>B3>B6>B1 and B2. While potassium recorded the highest concentration (6.89±1.24), nickel and chromium had the lowest concentration (0.01± 0.10 and 0.01±0.92). A total of 35 phytochemical compounds were identified in the GC-MS analysis of the red cabbage aqueous extract: such as alkaloids, anthocyanin, sterols, phenolic compounds, etc., with appreciable levels of antioxidant capacity demonstrated as portrayed by the 1, 1-Diphenyl-2-picyrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant capacity (FRAC) assay. Therefore, this study provides evidence that the red cabbage vegetable grown in Nigeria is compact with nutrients which can be included in daily meals to meet dietary needs when anti-nutrients are minimized.