Cabbage belongs to the cruciferous family, along with broccoli and kale.
According to a study published in Microbial Cell Factories, just one cup of chopped cabbage provides over half of your daily vitamin K needs and a generous dose of vitamin C, both essential for strong bones, immune function, and wound healing.
According to at study published in Molecules does red and green varieties differ slightly: red cabbage contains anthocyanins, the same antioxidants found in berries, which may help protect the heart and reduce inflammation.
Green cabbage, meanwhile, offers a mild flavor and steady supply of fiber for digestive health, according to a study published in Current Development in Nutrition.
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Supporting digestion, weight, and heart health
Rich in fiber, cabbage helps maintain regular digestion and supports the beneficial bacteria in your gut.
Dietitians note that fiber also promotes satiety, helping you feel full longer while consuming relatively few calories.
Certain natural compounds in cabbage, such as plant sterols, may also reduce “bad” LDL cholesterol by blocking its absorption in the intestine.
Over time, this can support cardiovascular health when combined with a balanced diet, according to a study published in BioMED Research International.
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Long-term benefits and easy ways to enjoy it
Researchers have linked cruciferous vegetables to lower risks of chronic inflammation and conditions like type 2 diabetes.
Cabbage’s potassium content can also help regulate blood pressure by balancing sodium levels.
Adding it to your diet doesn’t require big changes: shred it raw for salads, toss it into soups or stir-fries, or ferment it into sauerkraut or kimchi for a probiotic boost, according to a study published in PLOS One.
Light cooking preserves most nutrients while softening its texture.
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Simple, inexpensive, and deeply nourishing, cabbage proves that even the most unassuming foods can make a lasting difference to your well-being.
Sources: Verywell Health, Microbial Cell Factories, Molecules, Current Development in Nutrition, BioMED Research International and PLOS One.
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