Description
Cabbage is a low-calorie, high-fiber cruciferous vegetable rich in vitamin K and vitamin C, both of which support bone health, wound healing, and immune function. It contains glucosinolates, sulfur-based compounds linked to antioxidant activity and potential cancer-protective effects, along with a good amount of vitamin B6 and folate. Cabbage’s versatility — raw in slaws, fermented into sauerkraut or kimchi, or cooked in soups — also means it can deliver probiotic benefits when fermented, supporting gut health.
