Cabbage looks promising as a cancer fighter, containing numerous cancer-preventing properties, including antioxidants and glucosinolates.
Unique among the cruciferous vegetables is the red cabbage. It provides about 30 milligrams of the red anthocyanin in each half-cup serving. Even the common white/green cabbage provides about 50 milligrams in a half-cup serving. Red cabbage alone contains 36 different varieties of anthocyanins, a class of flavonoid phytonutrients that have been shown to protect the body from cancer. Anthocyanins are pigments that give fruits and berries their red, blue and purple color. Some varieties of the phytonutrient have twice the antioxidant effect of vitamin C.
Not to go to deeply into the wonderful benefits of this lowly vegetable, just suffice to say it should differently be part of your diet. If nothing else you should be eating it fermented as in sauerkraut on a daily basis. It derives it’s pro-biotic advantages from the fermentation process. Whether you make your own or buy it at the store, be sure to make it a regular part of your day.