A regular consumption of cabbage may help protect susceptible individuals against pancreatic cancer. Cabbage is loaded with vitamin C, but it also contains vitamin B6 and folate. What's more, cabbage produces glucosinolates when the plant is sliced, chopped, or chewed. Glucosinolates are anti-carcinogenic compounds that have been shown to limit the amount of DNA damage and cell mutation as well as to inhibit the processes that prevent programmed cell death and promote uncontrolled cell growth. In order to get the most benefit from cabbage, eat it raw or short-cooked; cooking destroys vitamin C and denatures the enzyme that is responsible for the production of glucosinolates. It is also advisable to buy organically grown cabbage as organically grown produce has been shown to contain significantly higher amounts of glucosinolates than its conventionally grown counterpart.