Baby Spinach Broccoli Broccoli Florets Cauliflower Cauliflower Florets Green Cabbage Green Cabbage Shred Iceberg Lettuce Iceberg Lettuce Head Leeks Red Cabbage Red Cabbage Shred Romaine Hearts Romaine Lettuce Head American Blend Cole Slaw Mix European Blend Iceberg Mix Italian Blend Mesculin Mix Riviera Mix Romaine Mix Scallions Spring Mix

In ancient times it was on a pedestal and revered by the Greeks for its many medicinal properties. Researchers have learned that foods in the cabbage family inhibit the growth of breast, stomach, and colon cancer due to phytochemicals called indoles. These indoles tend to burn up the female hormone, estrogen. Indoles also tend to ward off cell changes that lead to colon cancer. Some of the phytochemicals seem to produce anticancer enzymes. In its raw state, cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. Cabbage is also high in vitamins B1, B2, B3, and D. Lengthy cooking tends to lower the nutritional value considerably. Red cabbage is higher in fiber than green, with 4 ounces of it boiled and drained offering 2.7 grams. It's higher in vitamin C, offering 25.8 grams for 4 ounces cooked.
Red cabbage is also higher in calcium, iron, and potassium than its green cousin.