Cabbage, often lumped into the same category as lettuce due to its similar appearance, is a part of the cruciferous vegetable family.
This vegetable is “loaded with lots of chemicals that help ease swelling in the tissue,” which is linked to diseases like cancer, diabetes, heart disease, and Alzheimer’s.
According to a 2022 study titled “Fermented Foods, Health and the Gut Microbiome,” fermented cabbage produces natural probiotics that “nourish the bacteria in the guts.” These bacteria aid the body in fighting germs, absorbing nutrients, digesting food, and controlling anxiety.
Cabbage helps protect the body from those diseases linked with inflammation. It aids digestion. It has 1g of fibre in every 10 calories which helps one to fill up while eating less and also helps to lower low-density lipoprotein (bad cholesterol) and control our blood sugar.
Research at the National Institute of Cancer found that cabbage contains antioxidants like vitamin C and manganese, as well as phytonutrients, which donate electrons to free radicals, enabling the body system to function effectively.
Red cabbage specifically raises levels of beta-carotene and lutein, heart-protective antioxidants. It also lowers oxidized low-density lipoprotein, linked to inflammation and heart disease prevention.
Due to its anti-inflammatory and antioxidant qualities, studies suggest cabbage may help prevent certain cancers. A 2022 National Institute of Health study found cabbage contains glucosinolate, a sulfur-containing substance the body converts into a cancer fighter.
Cabbage is rich in vitamin K, essential for blood clotting and bone-building proteins, and circulates calcium throughout the body. Its vitamin C protects cells from damage, aids collagen production, absorbs iron, and reduces anemia risk, boosting the immune system.
However, experts warn, “cabbage has goitrogen, toxic to the thyroid, especially during iodine deficiency.” Goitrogens are chemicals toxic to the thyroid or break down into toxic chemicals. To minimize risks, “it is advisable to always blanch the cabbage to leach out the goitrogenic substance before consuming.”