Cabbage

Cabbage is a member of the Brassica plant family, which also includes broccoli, cauliflower, and kale. Cruciferous vegetables are the informal name for members of this group. This versatile vegetable can be eaten cooked or raw, fermented, or juiced.

Vitamins K and C, as well as other micronutrients including folate, manganese, and vitamin B6, are abundant in cabbage. Cabbage juice is high in nutrients including vitamins C and K, and it has been linked to a variety of health benefits, including weight loss, better gut health, reduced inflammation, balanced hormones, and body detoxification. Eating more cruciferous vegetables has been linked to a decreased risk of diabetes, heart disease, and inflammation, according to research.