In addition to being inexpensive and simple to prepare, cabbage is a staple in many international cuisines because it is high in fiber, vitamin C, and vitamin K.
Red, purple, white, and green are just a few of the many shapes and colors of this nutrient-dense yet frequently disregarded vegetable.
The cabbage “is rich in vitamin B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system,” according to the information provided.
It also has a lot of fiber and strong antioxidants, including vitamin C, which may help against heart disease, some types of cancer, and vision loss.
Additionally, cabbage enhances digestion, lowers blood pressure, lowers cholesterol, and lessens chronic inflammation.
Some people should not include cabbage in their diet, even though it has many advantageous health effects.
1. Individuals With Thyroid Disorders
Similar to other cruciferous vegetables, cabbage contains goitrogens that might affect thyroid function, particularly when ingested in excessive amounts. Goitrogens may interfere with your thyroid’s ability to obtain the iodine it requires, disrupting hormone production and perhaps compromising your health.
Therefore, take caution when eating cabbage if you have thyroid problems, particularly goiter, which is an abnormal swelling of the thyroid gland.
2. Individuals With Sensitivities to Digestive Products
Because it contains raffinose, a complex carbohydrate that the human body cannot completely digest, cabbage can produce bloating and flatulence. It ferments and releases gas when it gets to the intestines.
3. Individuals at Risk for Eye Irritation or Allergies
Consuming cabbage can cause an allergic reaction in those who are prone to allergies since it contains histamines. This reaction might show up as a rash, itching, watery eyes, sneezing, or even bleeding in the eyes.
4. Individuals With Kidney Issues
Because cabbage contains oxalic acid, people with kidney problems should avoid eating it. Kidney stones may result from this acid’s ability to bind with minerals like calcium.
