Is Cabbage Inflammatory?
Cabbage has an inflammation score of 2/10, making it anti-inflammatory. This food actively helps reduce inflammation in your body.
Why Is Cabbage Anti-Inflammatory?
Cabbage is a cruciferous vegetable rich in glucosinolates, sulfur compounds that have potent anti-inflammatory and anti-cancer properties. Red cabbage is especially high in anthocyanins.
Key Anti-Inflammatory Properties
- Rich in glucosinolates
- Red cabbage high in anthocyanins
- Good source of vitamin C and K
- Fermented cabbage (sauerkraut) adds probiotics
Things to Watch Out For
- Can cause gas and bloating
- Raw cabbage may affect thyroid in large amounts
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Key Nutrients in Cabbage
Cabbage contains several notable nutrients that influence its inflammatory profile:
Serving Recommendation
Recommended Serving Size
1 cup raw or 1/2 cup cooked
Tips
Red cabbage has more antioxidants. Try fermented as sauerkraut for added probiotic benefits.
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About Cabbage and Inflammation
Understanding how cabbage affects inflammation is important for anyone following an anti-inflammatory diet. With an inflammation score of 2 out of 10, cabbage is classified as anti-inflammatory in the Flammy food database.
Including cabbage as part of a balanced anti-inflammatory diet can help reduce chronic inflammation, which is linked to conditions like heart disease, diabetes, arthritis, and certain cancers. The anti-inflammatory compounds in cabbage work by reducing inflammatory markers like C-reactive protein (CRP) and pro-inflammatory cytokines.
The inflammation score is based on a comprehensive analysis of the food's nutritional profile, including its fatty acid composition, glycemic impact, antioxidant content, and the presence of pro-inflammatory or anti-inflammatory compounds. Scores range from 1 (most anti-inflammatory) to 10 (most inflammatory).