Cabbage, savoy
Cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look are signs of desirable quality. Whole cabbages are preferred whenever possible as pre-cut or preshredded cabbage has a greatly diminished vitamin content. Peak season for most cabbages runs from November through April.
Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture hastens decay.
Savoy cabbage Nutrition Facts: Calories, Carbs, and Health Benefits
TweetSavoy cabbage is 91% water, 6.1% carbohydrates, 2% protein, 3.1% dietary fiber, 0.8% ash and 0.1% fat. If you consume one cup of chopped savoy cabbage it will provide you with 4.27 grams of carbohydrates. That translates to 3.28 percent of the 130 grams of carbohydrates people should include in their daily diet. That same in an amount measuring 100 grams (3.5 Oz), savoy cabbage provides 113 kilojoules (27 kilocalories) of energy and is a very rich source of Vitamin K1 (phylloquinone), Vitamin C (ascorbic acid), and Vitamin B9 (folate, DFE) (76.44%, 41.33%, and 20% of the Daily Value, respectively). This means that if you add savoy cabbage in your diet it will help your body to stabilise blood clots and heal wounds faster, regulate concentration of calcium in the blood, retent of episodic memory (in older people) and will be effective against excessive bleedingosteoporosis by regulating calcium levelshigh cholesterol level. With this it contains a modest amount of Manganese (10% DV).