Description
Col or
towards cabbage (consisting of several Brassica oleracea cultivars) are green,
red (purple), or white (pale green) leaf biennial plants grown as annual
vegetable plants for densely leafed heads. These are descendants of wild
cabbage, B. oleracea oleracea var., And belonging to "cole crops",
meaning that they are closely related to broccoli and cauliflower (var.
Botrytis); Brussels sprouts (var. Gemmifera); and savoy cabbage (var. sabauda).
Brassica rapa is generally named Chinese, celery or napa cabbage and has many
uses in common. Cabbage is high in nutritional value.
Cabbage
heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green,
purple or white. Smooth-leafed, company-headed green cabbage is the most
common. Smooth-leaved cabbage purple and savoy crinkle-leaved cabbage second
color that is rare. This is a multi-layered vegetable. Under
conditions
of long sunny days, such as those found in high northern latitudes in the
summer, cabbage can grow quite large. In 2012, the heaviest cabbage was 62.71
kilograms (138.25 lb).
Nutrition Knowledge
Recent research shows that people who regularly eat
cruciferous vegetables - even compared to those who eat lots of other
vegetables - have a lower risk of several types of cancer, including breast,
ovary, prostate, bladder, colorectal, and lung cancers.
One cup savoy raw grated cabbage provides 60 percent of the
recommended daily vitamin K intake, which is important for healthy blood
clotting and maintaining bone mass. It's also loaded with vitamin C,
phytonutrients and fiber.
When cooked, vitamin K savoy disappears. But boiling or
slightly boiling steam makes other vitamins - especially vitamins C and A -
more accessible during the digestive process.
Raw, the grated cabbage offers plenty of vitamin C, plus
some vitamin A and calcium. Folate, manganese, copper, and iron from vegetables
are not easily accessible to the body when raw.
When lightly steamed or boiled, a cup of cabbage will give
you 11 percent of your
RDA folate, as well as a healthy mixture of manganese, vitamins A and C,
copper, and iron.
"The strong taste of cabbage comes from its glucosinolates, which contain sulfur and nitrogen. Glucosinolate and isothiocyanate are phytochemicals in cabbage that help ward off cancer. By giving signals to genes to increase the production of certain enzymes, cabbage phytonutrients also help optimize the body's detoxification capabilities.Raw cabbage juice has proven effective in treating peptic ulcer."
Nutritional value
per 100 g (3.5 oz)
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|
Energy 103 k(25kcal)
Carbohydrates 5.8 g
Sugars 3.2 g
Dietary fiber
2.5 g
Fat 0.1 g
Protein 1.28 g
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Vitamins
Quantity
%DV†
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|
Thiamine (B1) 0.061 mg 5%
Riboflavin (B2) 0.040 mg 3%
Niacin (B3) 0.234 mg 2%
Pantothenic acid
(B5) 0.212 mg 4%
Vitamin B6 0.124 mg 10%
Folate (B9) 43 μg 11%
Vitamin C 36.6 mg 44%
Vitamin K 76 μg 72%
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Minerals
Quantity %DV†
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Calcium 40
mg 4%
Iron 0.47
mg 4%
Magnesium 12 mg 3%
Manganese 0.16 mg 8%
Phosphorus 26 mg 4%
Potassium 170 mg 4%
Sodium 18 mg 1%
Zinc 0.18 mg 2%
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Other
constituents Quantity
Fluoride 1 µg
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages
are roughly approximated using US recommendations for adults.
In addition
to the regular destination as edible vegetables, cabbage has been used
historically as a medicinal herb for a variety of health benefits. For example,
the people of ancient Greece recommends consuming vegetables as a laxative, and
use cabbage juice as an antidote to poisoning fungus, for ointments and
liniments to the eye, which is used to help heal bruises. In De Agri Cultura
(On Agriculture), the Cato the Elder suggest that women can prevent disease
bathe in urine obtained from those who frequently eat cabbage. The nobility of
ancient Roman Pliny the Elder describes the culinary and medicinal properties
of vegetables, recommended him for a drunk-the preventatif to fight the effects
of alcohol and cure a hangover. Similarly, Ancient Egypt people ate the cabbage
cooked in the beginning of a meal to reduce the effects of intoxicating wine.
This traditional usage persist in European literature until the mid-20th
century.
The cooling
properties of the leaves are used in the United Kingdom as a treatment for foot
trenches during World War I, and as a compress for breast abscesses and ulcers.
The accumulated scientific evidence substantiating that the cabbage leaf
treatment can reduce pain and enlarged breasts, and increases the duration of
breastfeeding.
The use of other drugs that are recorded in European folk
medicine including treatment for rheumatism, sore throat, hoarseness, colic,
and melancholy. In the United States, cabbage has been used as a medicine to
cure a hangover, overcoming abscesses, to prevent sunburn, or to cool the body
part affected by fever. The leaves have also been used to relieve foot pain
and, when tied around the neck of the child, to relieve croup. Good mashed cabbage
and cabbage juice has been used in a poultice to remove warts and treat ulcers,
pneumonia, appendicitis, and ulcers.
Kitchen
wisdom
- Cabbage remains better and retain more vitamin C when kept cool. Place the entire head in perforated plastic bags in Your refrigerator shelves. Cabbage Savoy will be stored up to one week; napa cabbage for about three days.
- If you must store a partial head of cabbage, make sure to close them meetings with plastic wrap and then chill.
- To reduce the sharp scent of cabbage, avoid overcooked. The thinly sliced cabbage should be cooked no more than four minutes and is served as soon as possible.
- Use Cookware stainless steel or glass when cooking cabbage. Avoid using aluminum cookware because it promotes a chemical reaction that causes discoloration and a strong aroma.
- One half of a medium sized head will produce about 4 ½ cups when grated
Sources :
2. https://experiencelife.com/article/the-delicate-side-of-cabbage/
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