What Chemicals Does Cabbage Contain?

December 2, 2025 •

4 min read

Cabbage is a powerhouse of nutrients, with a single cup of raw green cabbage providing over 50% of the daily value for both Vitamin K and Vitamin C. Beyond these well-known vitamins, what chemicals does cabbage contain is a question that reveals a complex profile of bioactive compounds that contribute to its numerous health benefits, including potent antioxidants and anti-inflammatory agents.

Quick Summary

Cabbage contains powerful chemicals, including glucosinolates that form anti-cancer compounds like sulforaphane, anthocyanins in red varieties, and essential vitamins and minerals.

Key Points

Glucosinolates: Cabbage is rich in sulfur-containing glucosinolates, which break down into potent anti-cancer compounds like sulforaphane and indoles when the vegetable is chopped or chewed.
Anthocyanins: Red and purple cabbage contain high levels of anthocyanins, powerful flavonoid antioxidants responsible for their color and linked to improved heart health and reduced inflammation.
Flavonoids: Cabbage also provides other beneficial flavonoids like quercetin and kaempferol, which offer significant antioxidant and anti-inflammatory support throughout the body.
Vitamins and Minerals: This cruciferous vegetable is an excellent source of essential vitamins, including a high concentration of Vitamin K and Vitamin C, as well as important minerals like potassium and manganese.
Preparation Matters: To maximize the conversion of glucosinolates into their active forms, it is best to consume cabbage raw, lightly steamed, or fermented. High-heat cooking can reduce the levels of these beneficial compounds.
Supports Overall Health: The array of chemicals in cabbage, from sulforaphane to anthocyanins, provides benefits for cardiovascular health, digestion, inflammation control, and cellular protection.

The Sulfur-Rich Glucosinolates

As a member of the cruciferous vegetable family, cabbage is particularly noted for its high concentration of glucosinolates. These are a class of sulfur-containing compounds responsible for the vegetable's distinctive pungent aroma and slightly bitter flavor. In their intact state, glucosinolates are inactive, but upon chewing, chopping, or otherwise damaging the plant tissue, the enzyme myrosinase is released, which hydrolyzes the glucosinolates into biologically active compounds.

One of the most well-studied breakdown products is sulforaphane, which is derived from the glucosinolate glucoraphanin. Sulforaphane is a potent activator of the Nrf2 pathway, a critical cellular defense mechanism against oxidative stress and inflammation. It has been shown in various studies to possess powerful anti-cancer, anti-inflammatory, and antioxidant properties. Other important metabolites derived from cabbage glucosinolates include indole-3-carbinol (I3C) and 3,3′-diindolylmethane (DIM), which are known for their ability to protect against hormone-responsive cancers such as breast cancer.

Anthocyanins: The Vibrant Pigments of Red Cabbage

The striking purple-red hue of red cabbage is due to its high concentration of anthocyanins. These water-soluble pigments are a type of flavonoid and act as powerful antioxidants. Anthocyanins have been linked to a reduced risk of cardiovascular disease by suppressing inflammation and preventing plaque buildup in arteries. A single cup of red cabbage can contain as many as 36 different kinds of anthocyanins. Research suggests that anthocyanin-rich diets are associated with lower blood pressure and improved cholesterol profiles.

A Wealth of Additional Antioxidants and Flavonoids

Beyond glucosinolates and anthocyanins, cabbage contains a broad spectrum of other beneficial phytochemicals. The flavonoids quercetin and kaempferol are prominent, particularly in green cabbage. These compounds provide additional antioxidant and anti-inflammatory effects that complement the activity of sulforaphane and anthocyanins. Other antioxidants present include choline, beta-carotene, lutein, and zeaxanthin, which help limit oxidative stress and protect vision.

Essential Vitamins and Minerals

Cabbage is a fantastic source of a number of essential vitamins and minerals. It is particularly rich in vitamin K, a critical nutrient for proper blood clotting and bone health, providing over 50% of the recommended daily value in a single cup. The vegetable is also an excellent source of vitamin C, a powerful antioxidant that supports the immune system and aids in iron absorption. Furthermore, cabbage supplies important amounts of other nutrients such as:

Potassium: Helps regulate blood pressure and fluid balance.
Folate (Vitamin B9): Essential for cell growth and metabolism.
Manganese: Plays a key role in metabolic processes and antioxidant defenses.
Calcium and Magnesium: Important for bone strength and muscle function.

Comparison of Green vs. Red Cabbage

While all cabbage varieties are nutritious, the specific chemical concentrations can differ significantly, especially between green and red types. The table below highlights some of the key differences based on recent studies.


Feature	Green Cabbage	Red Cabbage
Dominant Antioxidants	Flavonoids (quercetin, kaempferol), sulforaphane, Vitamin K	Anthocyanins, higher total phenols
Total Flavonoids	Lower overall levels of flavonoids compared to red varieties	Significantly higher flavonoid content, driven by anthocyanins
Specific Glucosinolates	Can contain higher concentrations of certain glucosinolates in inner leaves	Contains glucoraphanin, which forms sulforaphane
Folic Acid (Folate)	Can have higher folate levels compared to red cabbage	Generally contains lower folate levels than green varieties
Key Minerals	Rich in potassium and calcium	Higher levels of potassium, magnesium, copper, manganese, and zinc

Maximizing Chemical Benefits Through Preparation

The way you prepare cabbage can significantly impact the bioavailability of its active compounds, particularly isothiocyanates like sulforaphane. For the myrosinase enzyme to properly convert glucosinolates, it must be released through cellular damage. This is best achieved by chewing raw cabbage or by chopping it and letting it stand for a few minutes before cooking. High-heat cooking, such as boiling or microwaving, can inactivate the myrosinase enzyme, significantly reducing the conversion to beneficial isothiocyanates. To maximize intake, consume raw cabbage in salads or slaws, or opt for light steaming instead of boiling. Fermented cabbage, like sauerkraut and kimchi, retains many beneficial compounds while also providing probiotics for digestive health.

Conclusion

Cabbage is far more than a simple filler vegetable; it is a nutritional powerhouse packed with a diverse array of chemicals vital for health. Its complex profile includes glucosinolates, which convert into potent anti-cancer and anti-inflammatory agents like sulforaphane, and in red varieties, antioxidant-rich anthocyanins. Add to this a host of other flavonoids, vitamins (especially C and K), and essential minerals, and you have a vegetable with proven benefits for cardiovascular health, inflammation reduction, and general well-being. By understanding the chemicals it contains and how best to prepare them, you can maximize the health-promoting potential of this affordable and accessible superfood. For more information on the health benefits of cabbage and other cruciferous vegetables, visit the Health Benefits of Cabbage page on WebMD.

Frequently Asked Questions

Glucosinolates are a class of sulfur-containing compounds primarily found in cruciferous vegetables like cabbage. They are converted into biologically active compounds, such as isothiocyanates, when the plant tissue is damaged through chewing or chopping.

Red or purple cabbage generally contains higher levels of total phenolics and flavonoids, particularly anthocyanins, compared to green cabbage. These anthocyanins are responsible for the vibrant red hue and are potent antioxidants.

High-heat cooking methods like boiling can inactivate the myrosinase enzyme, which is needed to convert glucosinolates into beneficial active compounds. Boiling also causes nutrients to leach into the water. To preserve more of these chemicals, eating cabbage raw, fermenting it, or lightly steaming it is recommended.

Sulforaphane is not present in intact cabbage but is formed when its precursor compound, glucoraphanin, is converted by the myrosinase enzyme upon cellular damage. Therefore, it is a breakdown product rather than an original chemical in the intact vegetable.

Glucosinolates are the inactive precursor compounds stored within the plant. Isothiocyanates are the biologically active breakdown products formed through an enzymatic reaction with myrosinase, which occurs when the vegetable is prepared.

Yes, fermented cabbage, such as sauerkraut or kimchi, can still provide beneficial compounds. While some compounds are altered, the fermentation process can also enhance the bioavailability of certain phytochemicals and introduces beneficial probiotics that support gut health.

Cabbage is particularly rich in two essential vitamins: vitamin K and vitamin C. A single cup provides over half of the daily recommended intake for both, supporting blood clotting, bone health, and immune function.

I3C is a chemical derived from glucosinolates in cabbage. When it enters the acidic environment of the stomach, it can further convert into other compounds, such as DIM (3,3′-diindolylmethane), which are noted for their anti-cancer properties.