- Vitamin C
- Vitamin B6
- Vitamin K
- Omega-3 Fatty Acids
Disease Prevention and Risk Reduction
Studies have shown that eating cabbage and other cruciferous vegetables lower the risk of cancers including lung, colon, breast, stomach, and ovaries.
A recent study in the International Journal of Cancer indicated that including cabbage in the diet lowers the risk of bladder cancer.
The Fred Hutchinson Cancer Research Center in Seattle conducted a study of over 1,000 men. The men who ate 3 or more servings of cruciferous vegetables, such as cabbage, each week had a 44 percent lower prostate-cancer risk.
In the Netherlands, a study of over 100,000 people lasting more than 6 years showed a 49 percent lower risk of colorectal cancer by eating more cruciferous vegetables.
Cabbage is good source of the amino acid glutamine, which increases the body’s ability to secrete human growth hormone (HGH). Glutamine also has anti-inflammatory properties and assists with immune system regulation and intestinal health.
Research at the Stanford University School of Medicine demonstrated that fresh cabbage juice is extremely effective in the treatment of peptic ulcers.
Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.