Chlorophyll: Cabbage and other green vegetables that contain chlorophyll can help prevent the body from absorbing heterocyclic amines.
These chemicals occur when people grill animal derived foods at high temperatures.
Experts have linked them to cancer.
The human body cannot absorb much chlorophyll, but chlorophyll binds to these carcinogens and prevents them from being absorbed by the body.
In this way, organic napa cabbage may limit the risk of cancer, and pairing a fried steak with green vegetables may help reduce the negative effect.
Antioxidants: Vitamin C, beta carotene, selenium and other antioxidants in cabbage may help prevent cancer.
Studies have shown that supplements have the same effect, but people who have a high intake of fruits and vegetables seem to have a lower risk of various cancers.
This may be due to the antioxidants that these foods contain.Fiber: According to a 2015 study, high fiber intake may help reduce the risk of colon cancer.
Calcium and phosphorus are very important for healthy bone formation.
Some research has shown that high intake of vitamin K may help reduce the risk of bone fractures.
A plate of cooked cabbage provides almost five times the daily requirement of vitamin K for adults, about 15-18% of their calcium requirement and about 7% of their daily phosphorus requirement.
Cabbage is rich in fiber and water, both of which help prevent constipation and promote a regular and healthy digestive system.
Skin and hair
Cabbage is a good source of beta-carotene, a carotenoid that the body converts to vitamin A when needed.Beta carotene and vitamin A are essential for the growth and maintenance of all body tissues, including skin and hair.
The body uses vitamin C to make and maintain collagen, the protein that provides structure to skin, hair, and bones.
Vitamin C is also present in cabbage.
One cup of cooked cabbage provides at least 20% of a person’s daily need for vitamin A and more than 23% of a person’s daily need for vitamin C.
Cabbage contains lutein and zeaxanthin, a combination of antioxidants that may help reduce the risk of age related macular degeneration.