Cabbage, green

Cabbage, green

The cabbage head was bred into the species from the leafy wild plant, found in the Mediterranean region around 100 AD. The English name derives from the French caboche (head). Varieties include Red cabbage and Savoy cabbage. Chinese cabbage, while resembling cabbage, is an independent development from a different Brassica species.

Cabbages are commonly used both cooked and as a salad vegetable. They keep well and were thus a common winter vegetable before refrigeration and long-distance shipping of produce. Sauerkraut is a fermented cabbage often used as a condiment or side dish.

Broadly speaking, two groups of varieties are available: early and late. The early varieties mature in about 50 days. They produce small heads which do not keep well and are intended for consumption while fresh. The late cabbage matures in about 80 days, and produces a larger head. Cabbage can be started indoors or sowed directly. Like all brassicae, cabbage is a cool season crop, so early and late plantings do better than those maturing in the heat of the summer.

Green cabbage Nutrition Facts: Calories, Carbs, and Health Benefits

Green cabbage is 92.18% water, contains 5.8% carbohydrates, 0.1% fat, and 1.28% protein. One cup of chopped green cabbage supplies you with 5.162 grams of carbohydrates, which is 3.97 percent of the minimum of 130 grams of carbohydrates you should have daily, according to the Institute of Medicine (US). That same it has an energy value of 103 kJ (25 Calories) in a 100 g (3.5 Oz) amount and is a very good source of Vitamin K1 (phylloquinone) and Vitamin C (ascorbic acid) (84.44% and 48.8% of the Daily Value, respectively). So if your diet contains green cabbage, it helps your body to stabilise blood clots and heal wounds faster, regulate concentration of calcium in the blood, maintain healthy bone growth and resorption and it is effective against excessive bleeding, osteoporosis by regulating calcium levels and neuronal damage in the brain. It contains low amount of minerals.