In the present study, the following two vegetables from the same species were selected: kale (Brassica oleraceaL. var.acephala D.C.) and red cabbage (Brassica oleraceaL. var.capitataf. rubra). Kale is a scrub, annual or biennial vegetable, which has increasingly being consumed in Brazil, likely due in part to its new culinary applications but mainly to recent discoveries of its nutraceutical properties. However, red cabbage is a vegetable native to the Mediterranean region and southwestern Europe that is now worldwide cultivated. Red cabbage is source of phenolic compounds, and the most abundant class is the anthocyanins.