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Food Profile
Cabbage
Score: 2/10Anti-Inflammatory
Anti-InflammatoryInflammatory
Cabbage is a cruciferous vegetable rich in glucosinolates, sulfur compounds that have potent anti-inflammatory and anti-cancer properties. Red cabbage is especially high in anthocyanins.
Benefits
- Rich in glucosinolates
- Red cabbage high in anthocyanins
- Good source of vitamin C and K
- Fermented cabbage (sauerkraut) adds probiotics
Concerns
- Can cause gas and bloating
- Raw cabbage may affect thyroid in large amounts
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Key Nutrients
GlucosinolatesVitamin CVitamin KAnthocyaninsFiber
Serving Size
1 cup raw or 1/2 cup cooked
Tips
Red cabbage has more antioxidants. Try fermented as sauerkraut for added probiotic benefits.
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