 Did you know that the time you cook cabbage can make a difference if it has cancer-preventative benefits? It’s true! The longer you cook cabbage it fails to prevent the vital measurable components to benefit fighting cancers. According to one recent study, cabbages that are raw or short-cooked keep the key vitamins that fight cancers. There has been over 475 studies just on cruciferous vegetables like cabbage that confirm the benefits of their cancer preventative components. The most notable benefits to share are that they are rich in antioxidants, anti-inflammatory and have an abundant source of glucosinolates. What is that? Glucosinolates is a chemical compound that is converted to isothiocyanate in our bodies. The conversion of this chemical leads to the important nutrient we need to fight bladder, breast, colon and prostate cancer. The most interesting fact about cabbages is that they are NOT equal in how much they contain glucosinolates. The different colors represent different nutrient density. So which is the best cabbage source for nutrients? It’s the red cabbage! The rich red color reflects a high concentration of anthocyanin polyphenols. The deep pigment intensifies the ability to protect your cells and prevent inflammation. Other health benefits of cabbages: High in Vitamin K, B6, Manganese and fiber.To throw in a little Chinese Medical knowledge, what does the cabbage resemble? A brain! We believe that the cabbage is great to help support your brain. Here is a pic from @mothersmarket of their awesome assortment! Cheers to the red brain that prevents cancer! Now you can think of that when you’re in the produce section!
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