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Cabbage is a good source of vitamin K,^[79] vitamin C and fiber.^[79][80] Cabbage is also an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein, and magnesium.^{[citation needed]} Studies suggest that it, as well as othercruciferous vegetables, may reduce the risk of some cancers, especially those in the colorectal group.^[81] This is possibly due to the glucosinolates found in cole crops, which stimulate the production of detoxifying enzymes that remove carcinogens created during metabolism,^[82] or due to the sulphoraphane content, also responsible for metabolic anti-carcinogenic activities.^[83] Purple cabbage also contains anthocyanins, which in other vegetables have been shown to have anti-carcinogenic properties.^[84] Along with other cole crops, cabbage is a source of indole-3-carbinol, a chemical that boosts DNA repair in cells and has been shown—in experiments using cell cultures and animal models—to block the growth of cancer cells.^[85][86] Research suggests that boiling these vegetables reduces their anti-carcinogenic properties.^[87]