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Green Cabbage
Green cabbage, scientifically known as Brassica oleracea var. capitata, is a leafy vegetable that belongs to the cabbage family (Brassicaceae). Cabbage is a biennial plant that is grown as an annual and is known for its tightly packed, smooth, and dense heads of leaves. Green cabbage gets its name from the color of its outer leaves, which can range from light to dark green.
Green Cabbage
Cabbage is a versatile vegetable used in various culinary applications worldwide. It has a mild, slightly peppery flavor and a crisp texture when raw. When cooked, cabbage becomes tender and can take on different textures depending on the cooking method. Common cooking methods include sautéing, boiling, steaming, or using it as an ingredient in soups, stews, and stir-fries.
Nutritional Information
Value
Sodium, 51 per Mg
Potassium, 2040 per Mg
Calcium, 438.6 per Mg
Magnesium, 142.8 per Mg
Iron, 3.06 per Mg
Vitamin C, 418.12 per Mg
Vitamin A, 1.02 per Pounds
Niacin, 2.0 per Mg