Cabbage
What is Cabbage?
Cabbage is a vegetable that contains a variety of nutrients such as fiber, folate, and vitamin C. It is also a source of sulforaphane which has been shown to help reduce inflammation, oxidative stress, and promote detoxification in children with autism [1].
Cabbage is a member of the cruciferous family.
Green cabbage is a typical choice but there are other types such as red cabbage, napa cabbage, and savoy cabbage.
Choose a firm cabbage with tightly packed leaves and bright in color. Avoid cabbage that has wilted or cracked leaves.
Red cabbage is a source of anthocyanin which gives the cabbage its purple hue and anti-inflammatory properties [1].
Cabbage is a source of sulforaphane.
Sulforaphane helps to reduce inflammation, oxidative stress, and promote detoxification [1]. To learn more about sulforaphane, visit the sulforaphane note.
Sulforaphane content is greater in red cabbage compared to green cabbage [2].
Nutrient Breakdown
Cabbage contains a variety of nutrients including:
Cooking cauliflower
Raw cabbage contains the greatest amount of sulforaphane [3].
When cooking cabbage, steaming is the best option to help reduce the amount of sulforaphane lost in the cooking water [2].
Foods Containing Cabbage
Sauerkraut
Kimchi
Coleslaw
Cabbage Alternatives
Red Cabbage
Napa Cabbage
Brussels sprouts
Savoy Cabbage
Food Reactions
The body can respond to foods in many different ways including food allergies, food sensitivities, or food intolerances. If you suspect a food reaction, you can either choose to avoid the food or seek food reaction testing. Click here more information on the difference in types of food reactions and testing options.
Cabbage & Autism in the Research
There are no current studies on autism and cabbage. However, cabbage is a source of sulforaphane which has been studied in autism. To learn more about sulforaphane, visit the sulforaphane note.
DISCLAIMER: Always consult with your pediatrician and/or your Registered Dietitian to help you test for a food reaction or to aid you in making individualized dietary changes.
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Description te[1] Mattioli R, Francis A. Mosca L, et al. Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases. Molecules. 2020; 25.
[2] McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. British Journal of Nutrition. 2003; 90: 687-697.
[3] Singh K, Connors SL, Macklin EA, et al. Sulforaphane treatment of autism spectrum disorder (ASD). PNAS. 2014; 111(43).xt goes here
