Cabbage is an inexpensive, versatile vegetable that is highly valued in different culinary cultures. In addition to being easy to prepare, it stands out for its nutritional value: it is rich in fiber, vitamins C and K, and also contains vitamin B6 and folic acid, essential for energy metabolism and proper nervous system function.

Among its most recognized benefits are its antioxidant action, its aid in digestion, its ability to control cholesterol and blood pressure, and its potential to reduce inflammation. However, despite all these advantages, not everyone can safely consume it. In some cases, cabbage can be harmful.

Below, we tell you who should avoid it or consume it with caution:

1. People with digestive sensitivities.
Cabbage contains raffinose, a carbohydrate that is difficult to digest and can cause gas, bloating, and abdominal discomfort. For people with sensitive digestion, consuming it can be uncomfortable due to the fermentation it causes in the intestine.

2. People with kidney problems:
This vegetable contains oxalic acid, a substance that can promote the formation of kidney stones. When combined with minerals like calcium, it increases the risk of kidney stones, especially in people with a history of or predisposition to these conditions.

3. People with thyroid disorders:
Cabbage belongs to the cruciferous vegetable group and contains goitrogenic compounds. In excess, these interfere with iodine absorption by the thyroid gland, which can affect hormone production. For this reason, those suffering from conditions such as goiter should limit their consumption.

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