5. Cancer Prevention
Due to its various resident antioxidants, cabbage and other members of the Brassica vegetable family get rid of free radicals which can cause internal damage if not kept in check. Additional natural chemical compounds found in cabbage have been found to possess anti-cancer agents: lupeol, sinigrin, and suforaphane. A study at Vanderbilt University concluded that eating cruciferous vegetables contributed to breast cancer survival.[4]
6. Eye Health
Cabbage is loaded with beta-carotene, which is known to contribute to eye health and prevention of cataracts of the eye.
7. Weight Loss, Detoxification, Digestion, and Fighting Infection
Due to its high fiber content, cabbage fills you up while providing essential vitamins and minerals. Toxins in your blood and organs are gathered and removed, especially those that contribute to rheumatism, arthritis, and skin disease.
Low in calories (33 calories in one cup of cooked cabbage), you can eat a lot and get all its benefits without feeling hungry. The fiber also reduces the incidence of constipation, which can lead to gastrointestinal health issues and the accumulation of toxins that contribute to premature aging, skin disease, ulcers, and headaches.
Pickled cabbage (sauerkraut) releases lactic acid, which acts as a probiotic in the digestive system; it also has antibiotic properties. Sulphur in cabbage fights infection and speeds healing.
As with most vegetables, the cooking process removes some of the nutritional value so you’re better off eating your cabbage raw. Fortunately, it’s good fermented and in slaw and salads. If you have thyroid problems, however, you should avoid cruciferous vegetables (including cabbage) as they may interfere with thyroid function.