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    Home»Vegetables»Cabbage – Brassica oleracea
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    Cabbage – Brassica oleracea

    By SylviaMay 22, 2016Updated:August 1, 2017No Comments10 Mins Read
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    Cabbage---Brassica-oleracea

    Cabbage Quick Facts
    Name: Cabbage
    Scientific Name: Brassica oleracea
    Origin Southern and Western Europe
    Colors Green, purple and white
    Shapes Flat, round, egg-shaped, oval or conical; 25–100 mm
    Flesh colors Soft, light green or whitish
    Calories 17 Kcal./cup
    Major nutrients Vitamin K (67.92%)
    Vitamin C (31.22%)
    Manganese (6.70%)
    Vitamin B6 (6.46%)
    Vitamin B9 (5.50%)
    Health benefits Prevents cancer, Vision health, Enhance brain, Protect bones, Skin health
    Botanically, the Cabbage belongs to the Brassicaceae family which also includes brussels sprouts, bok choy, cauliflower, kale and broccoli. Scientific name: Brassica oleracea (Capitata Group). Some of the common names of Cabbage are: Cabbage, White cabbage, Repolyo and Gan lan.

    Cabbage is the biennial, cool season vegetable. It grows to round head which consists of thick which ranges in the colour from yellowish green, dark green and dark red. There exist three major types of Cabbage such as Green cabbage, Savoy cabbage and Red cabbage. Peak season for Cabbage runs from spring or fall.

    History

    Cabbage is native to Southern and Western Europe.  It was believed that Cabbage to be domesticated before 1000 BC in Europe. Cabbage was cultivated for more than 4,000 years and domesticated for over 2,500 years. Though cabbage is connected to the Irish, Cabbage was brought from Asia by the Celts around 600 B.C. to Europe. Savoys were developed in 16th century. In the middle ages, Cabbage had become the part of European cuisine.

    Plant

    Cabbages are biennial, herbaceous and dicotyledonous plant that reaches about 40–60 cm (16–24 inch) tall and bear alternately arranged ovate shaped leaves. The leaves are thick, smooth or crinkled. The leaves have the colour of light yellowish green – dark green and dark red. Commercially, light green cabbage is the most common, though purple varieties are exist. The plants produce yellow flowers and bear small round seeds in brown or black. Cabbages prefer cool climate and thrives in well-drained soils. The Cabbage head is oval or conical; green, purple, white and has the size of 25-100 mm which is formed on a short thick stem. The stems are glabrous and erect. The plant has got fibrous and shallow root system. It is in flower from spring, late spring to early summer.

    Nutritional Value

    Cabbage is rich in Vitamin C, beta-carotene and fiber. It is also loaded with good amount of calcium, magnesium and potassium. Furthermore, it contains folate, fiber, zinc, sodium, copper and omega-3 fatty acids. The Cabbage of 75 gm provides 28.1 mg Vitamin C, 22 µg Vitamin B9, 36 mg Calcium and 147 mg Potassium. The same amount provides 17 calories.

    Nutritional value of Cabbage
    Serving Size: 0.5 Cup shredded , 75 g

    Calories 17 Kcal. Calories from Fat 0.36 Kcal.

     

    Proximity Amount % DV
    Water 69.43 g N/D
    Energy 17 Kcal N/D
    Energy 73 kJ N/D
    Total dietary Fiber 1.4 g 3.68%
    Carbohydrate 4.13 g 3.18%
    Protein 0.95 g 1.90%
    Total Fat (lipid) 0.04 g 0.11%
    Ash 0.44 g N/D
    Total Sugars 2.09 g N/D
    Glucose (dextrose) 1.22 g N/D
    Fructose 0.87 g N/D

     
    Minerals Amount % DV
    Manganese, Mn 0.154 mg 6.70%
    Calcium, Ca 36 mg 3.60%
    Phosphorus, P 25 mg 3.57%
    Potassium, K 147 mg 3.13%
    Magnesium, Mg 11 mg 2.62%
    Iron, Fe 0.13 mg 1.63%
    Copper, Cu 0.013 mg 1.44%
    Zinc, Zn 0.15 mg 1.36%
    Selenium, Se 0.4 µg 0.73%
    Sodium, Na 6 mg 0.40%
    Fluoride 0.8 µg 0.02%


     
    Vitamins Amount % DV
    Vitamin K (phylloquinone) 81.5 µg 67.92%
    Vitamin C (Ascorbic acid) 28.1 mg 31.22%
    Vitamin B6 (Pyridoxine) 0.084 mg 6.46%
    Vitamin B9 (Folate, Folic acid) 22 µg 5.50%
    Vitamin B1 (Thiamin) 0.046 mg 3.83%
    Choline 15.2 mg 2.76%
    Vitamin B5 (Pantothenic acid) 0.13 mg 2.60%
    Vitamin B2 (Riboflavin) 0.028 mg 2.15%
    Vitamin B3 (Niacin) 0.186 mg 1.16%
    Vitamin E (alpha-tocopherol) 0.11 mg 0.73%
    Beta Carotene 36 µg N/D
    Betaine 0.2 mg N/D
    Lutein + zeaxanthin 20 µg N/D

     
    Lipids Amount % DV
    Fatty acids, total monounsaturated 0.014 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.007 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.007 g N/D
    Fatty acids, total polyunsaturated 0.017 g 0.10%
    Linoleic acid 18:2 (octadecadienoic acid) 0.007 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.01 g N/D
    Phytosterols 8 mg N/D


     
    Amino Acids Amount % DV
    Tryptophan 0.008 g 1.82%
    Valine 0.032 g 1.52%
    Threonine 0.026 g 1.48%
    Isoleucine 0.022 g 1.32%
    Histidine 0.016 g 1.30%
    Lysine 0.032 g 0.96%
    Leucine 0.031 g 0.84%
    Tyrosine 0.014 g 0.48%
    Cystine 0.008 g 0.48%
    Methionine 0.009 g N/D
    Phenylalanine 0.024 g N/D
    Arginine 0.056 g N/D
    Alanine 0.032 g N/D
    Aspartic acid 0.091 g N/D
    Glutamic acid 0.219 g N/D
    Glycine 0.022 g N/D
    Proline 0.036 g N/D
    Serine 0.039 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
     

    Source:

    https://ndb.nal.usda.gov/ndb/foods/show/2889

    Cabbage Image Gallery
    Cabbage-farm Cabbage-farm
    Cabbage-head Cabbage-head
    Cabbage-plant Cabbage-plant

    Cabbage-seedlings Cabbage-seedlings
    Cabbage-seed-pods Cabbage-seed-pods
    Close-up-flower-of-Cabbage Close-up-flower-of-Cabbage

    Seeds-of-Cabbage Seeds-of-Cabbage
    Half-cut-Cabbage Half-cut-Cabbage
    Leaves-of-Cabbage Leaves-of-Cabbage

    Health benefits of Cabbage

    The studies have shown that the intake of Cabbage helps to reduce the chances of diabetes, obesity and heart disease. It enhances the complexion, increase energy and reduce weight. Cabbage possess huge amounts of Vitamin B6, fiber, manganese, folate, phosphorus, magnesium, iron, potassium and calcium which helps to regulate the blood pressure and heart rate.

    1. Prevents cancer

    Cabbage possess huge amount of antioxidants which helps to eliminate the free radicals from the body and reduce the chances of heart disease and cancer. It is also rich in anti-cancer compounds such as sinigrin, lupeol and sulforaphane that enhances the enzyme activity and forbid the tumor growth that lead to cancer. The study shows that the regular intake of cabbage reduces the breast cancer in women. (1) (2)

    1. Anti-inflammatory agent

    Cabbage possesses glutamine which is known to be an anti-inflammatory agent. The regular intake of Cabbage helps to lower the inflammation, joint pain, irritation, fever, allergies and skin disorders. (3)

    1. Vision health

    Cabbage possess high amount of beta-carotene which helps to prevent the chances of macular degeneration by enhancing eye health and delay the formation of cataracts. Beta-carotene is related to reduce chances of prostate cancer. (4) (5)

    1. Helps to lose weight

    Cabbage is loaded with various minerals, vitamins and nutrients. It possess huge amount of fiber that adds bulk to the bowels. Cabbage is also low in calories. It makes the people feel full for long time. (6)

    1. Enhance brain

    Cabbage possesses anthocyanins and Vitamin K which promote the concentration and mental function. Vitamin K is required for the production of myelin sheath and sphingo lipids around nerves. It prevents the nerve damage and decay. The consumption of Vitamin K enhances the defense against Alzheimer’s disease, neural degeneration and dementia. The antioxidants found in Cabbage reduce the chances of cancer, counteracts diseases, enhance the brain function as well as nervous system. (7)

    1. Protect bones

    Cabbage is good source of minerals such as magnesium, calcium and potassium which are essential to protect bones from the degradation and the health conditions such as general bone weakening and osteoporosis.

    1. Maintain blood pressure

    Cabbage contains potassium which helps to maintain the blood pressure and reduce the chances of stroke as well as heart attack. Potassium assists to open the blood vessels and ease the blood flow by preventing the stress induced flow of blood through constricted veins and arteries.

    1. Skin health

    Cabbage is rich in antioxidant sources such as sulphur, vitamin C and anthocyanins. Antioxidant plays a vital role in the skin health. It eliminates the free radicals which are the cause of skin discoloration, wrinkles, spots and others. The consumption of cabbage provides the young and healthy skin. (8)

    1. Relieves muscle pain

    Lactic acid is released during the cooking of sauerkraut which helps to lower the muscle ache and soreness. This compound is not found in other diets. It relieves the general pain and muscle soreness. (9)

    1. Detoxify body

    Cabbage eliminates toxins, free radicals, uric acid and also purifies the blood which is the cause for gout, rheumatism, arthritis, skin diseases, renal calculi and eczema. The high presence of Vitamin C and Sulphur in the Cabbage provides this detoxifying effect.

    https://www.youtube.com/watch?v=FxkMXd4JnaM

    How to Eat

    • It could be consumed raw or pickled.
    • It is also fermented for dishes such as steamed, sauerkraut, stewed, braised and sautéed.
    • It could be added to the salads.
    • They are boiled, steamed and stir-fried.
    • The leaves are used to wrap the foods before baking or braising.

    Traditional uses

    • The juice which is extracted from red cabbage is useful for bronchitis, chronic coughs and asthma.
    • The juice of white cabbage is used to cure warts.
    • The bruised leaves of white cabbage are used to treat blisters.
    • The juice of the cabbage helps to heal the gastric ulcer.
    • Cabbage is used in folk medicine of European to treat acute inflammation.
    • The paste made from the raw cabbage, if wrapped around the affected area by placing it in a leaf of cabbage helps to eliminate discomfort. It provides relief from painful engorged breasts in the breastfeeding women.

    Cabbage – Brassica oleracea Facts

    The cabbage is the powerhouse of minerals and vitamins. It is an oldest member of the family Brassiacaceae. It firstly appeared over 4,000 years ago as a wild leafy plant in Europe. Due to its high nutrient content, Cabbage became a highly favored food.

    Name Cabbage
    Scientific Name Brassica oleracea
    Native Southern and Western Europe
    Common/English Name Cabbage, White cabbage, Repolyo, Gan lan
    Name in Other Languages Chinese: Lan cai, Ye cai
    Danish: Hovedkål
    Dutch: Sluitkoolachtigen, Sluitkool
    Estonian: Peakapsas
    Finnish: Keräkaali
    French: Chou cabus, Chou commun
    Hindi: Band gobhii
    Italian: Cavolo cappuccio
    Japanese: Kyabetsu, Kanran
    Polish: Kapusta warzywna gowiasta
    Portuguese: Couve de cabeça, Couve de repolho
    Russian: Kapusta belokachannaia
    Spanish: Col, Berza común
    Urdu: Band gobhii
    Plant Growth Habit Biennial, herbaceous, dicotyledonous plant
    Growing Climate Cool
    Soil Well-drained
    Plant Size 40–60 cm (16–24 inch)
    Root Fibrous and shallow
    Stem Glabrous, erect
    Leaf Ovate (egg-shaped), thick, alternate, smooth or crinkled
    Leaves color Light yellowish green – dark green and dark red
    Flowering Season Spring, Late Spring, Early Summer
    Buds Gigantic
    Flower Yellow
    Fruit shape & size Flat, round, egg-shaped, oval or conical; 25–100 mm
    Fruit weight (Cabbage head) 0.5-4 kilograms (1-9 lb.)
    Fruit color Green, purple and white
    Flesh color Soft, light green or whitish
    Flavor/aroma Strong pungent flavor
    Seed Small, round, brown or black
    Varieties/Types
    • Green cabbage
    • Savoy cabbage
    • Red cabbage
    Fruit Season Spring or Fall
    Major Nutritions Vitamin K (phylloquinone) 81.5 µg (67.92%)
    Vitamin C (Ascorbic acid) 28.1 mg (31.22%)
    Manganese, Mn 0.154 mg (6.70%)
    Vitamin B6 (Pyridoxine) 0.084 mg (6.46%)
    Vitamin B9 (Folate, Folic acid) 22 µg (5.50%)
    Vitamin B1 (Thiamin) 0.046 mg (3.83%)
    Total dietary Fiber 1.4 g (3.68%)
    Calcium, Ca 36 mg (3.60%)
    Phosphorus, P 25 mg (3.57%)
    Carbohydrate 4.13 g (3.18%)
    Health Benefits
    • Prevents cancer
    • Anti-inflammatory agent
    • Vision health
    • Helps to lose weight
    • Enhance brain
    • Protect bones
    • Maintain blood pressure
    • Skin health
    • Relieves muscle pain
    • Detoxify body
    Precautions     
    • The liver disease patients should avoid the consumption of cabbage.
    • Cabbage contains goitrogens which may lead swelling of thyroid gland. So the people with thyroid dysfunction should avoid it.
    • It might affect the blood sugar levels in the diabetic people.
    • One should avoid using the Cabbage two weeks before a surgery because it could interfere with the blood sugar control.
    Other Facts
    • Cabbage is the oldest vegetable which dates back to 1600’s.
    • Cabbage is rich in nutrients, vitamin B6, manganese, thiamin, folate, calcium, riboflavin, vitamin A, potassium, protein, tryptophan and magnesium.
    • Though there are hundred types of Cabbage but Green, Red, and Savoy varieties are the most common types.
    • The daily intake of Cabbage juice is useful to cure stomach and intestinal ulcers.
    • The presence of fiber and iron in the Cabbage helps to keep the digestive tract and colon healthy.

     

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    Cabbage Scientific Classification

    Scientific Name: Brassica oleracea

    Rank Scientific Name & (Common Name)
    Kingdom Plantae (Plants)
    Subkingdom Tracheobionta (Vascular plants)
    Superdivision Spermatophyta (Seed plants)
    Division Magnoliophyta (Flowering plants)
    Class Magnoliopsida (Dicotyledons)
    Subclass Dilleniidae
    Order Capparales
    Family Brassicaceae/Cruciferae (Mustard family)
    Genus Brassica L. (Mustard)
    Species Brassica oleracea L. (Cabbage)
    Synonyms
    • Brassica alba Boiss.
    • Brassica alboglabra L.H.Bailey
    • Brassica arborea Steud.
    • Brassica bullata Pasq.
    • Brassica campestris subsp. sylvestris (L.) Janch.
    • Brassica capitala DC. ex H.Lév.
    • Brassica cauliflora Garsault
    • Brassica caulorapa (DC.) Pasq.
    • Brassica cephala DC. ex H.Lév.
    • Brassica fimbriata Steud.
    • Brassica gemmifera H.Lév.
    • Brassica laciniata Steud.
    • Brassica maritima Tardent
    • Brassica millecapitata H.Lév.
    • Brassica muscovita Steud.
    • Brassica odorata Schrank ex Steud.
    • Brassica oleracea f. aberdeenea Alef.
    • Brassica oleracea f. alba DC.
    • Brassica oleracea f. albida DC.
    • Brassica oleracea f. ardeina Alef.
    • Brassica oleracea f. atrorubens Alef.
    • Brassica oleracea f. aurata Alef.
    • Brassica oleracea f. azurea Uspensky
    • Brassica oleracea f. chamaegongyla Alef.
    • Brassica oleracea f. chamjodusa Alef.
    • Brassica oleracea f. chlorusa Alef.
    • Brassica oleracea f. compressa Duchesne
    • Brassica oleracea f. conica DC.
    • Brassica oleracea f. culinarum Alef.
    • Brassica oleracea f. depressa DC.
    • Brassica oleracea f. dinojodusa Alef.
    • Brassica oleracea f. dissecta Peterm.
    • Brassica oleracea f. elliptica DC.
    • Brassica oleracea f. erythrobotrys Alef.
    • Brassica oleracea f. exaltata (Rchb.) Thell.
    • Brassica oleracea f. germanorum Alef.
    • Brassica oleracea f. grangei Alef.
    • Brassica oleracea f. humilis DC.
    • Brassica oleracea f. jodocephala Alef.
    • Brassica oleracea f. jodogongyla Alef.
    • Brassica oleracea f. longa Alef.
    • Brassica oleracea f. loudonii Alef.
    • Brassica oleracea f. luteola Alef.
    • Brassica oleracea f. macrocephala Alef.
    • Brassica oleracea f. macrogongyla Alef.
    • Brassica oleracea f. magniportana Alef.
    • Brassica oleracea f. major DC.
    • Brassica oleracea f. media Alef.
    • Brassica oleracea f. microcephala Alef.
    • Brassica oleracea f. oblonga DC.
    • Brassica oleracea f. obovata DC.
    • Brassica oleracea f. opsibotrys Alef.
    • Brassica oleracea f. opsigongyla Alef.
    • Brassica oleracea f. opsjodusa Alef.
    • Brassica oleracea f. pentovillea Alef.
    • Brassica oleracea f. phaeusa Alef.
    • Brassica oleracea f. praecox DC.
    • Brassica oleracea f. procera Alef.
    • Brassica oleracea f. protobotrys Alef.
    • Brassica oleracea f. protojodusa Alef.
    • Brassica oleracea f. purascens DC.
    • Brassica oleracea f. purpurascens DC.
    • Brassica oleracea f. pyramidalis Mill.
    • Brassica oleracea f. pyramidula Alef.
    • Brassica oleracea f. quercifolia DC.
    • Brassica oleracea f. rubra Peterm.
    • Brassica oleracea f. salinaria Kitt.
    • Brassica oleracea f. schizogongyla Alef.
    • Brassica oleracea f. selenisia (L.) O.E.Schulz
    • Brassica oleracea f. semiclausa Alef.
    • Brassica oleracea f. serotissima Alef.
    • Brassica oleracea f. sphaerica DC.
    • Brassica oleracea f. sublaciniata Alef.
    • Brassica oleracea f. theiusa Alef.
    • Brassica oleracea f. turionensis DC.
    • Brassica oleracea f. ulmensis Alef.
    • Brassica oleracea f. veris Alef.
    • Brassica oleracea f. versicolor DC.
    • Brassica oleracea f. violacea Duchesne
    • Brassica oleracea f. violascens G.Martens
    • Brassica oleracea f. viridis (L.) DC.
    • Brassica oleracea f. viridis Duchesne
    • Brassica oleracea subsp. capitata (L.) Metzg.
    • Brassica oleracea subsp. caulorapa (DC.) Metzg.
    • Brassica oleracea subsp. gemmifera (DC.) O.E.Schulz         
    • Brassica oleracea subsp. gemmifera (DC.) Schwarz
    • Brassica oleracea var. acephala DC.
    • Brassica oleracea var. albiflora Kuntze
    • Brassica oleracea var. aloides Kitt.
    • Brassica oleracea var. asparagoides DC.
    • Brassica oleracea var. bullata DC.
    • Brassica oleracea var. capitata L.
    • Brassica oleracea var. caulorapa DC.
    • Brassica oleracea var. costata DC.
    • Brassica oleracea var. crispa Vill.
    • Brassica oleracea var. fimbriata Mill.
    • Brassica oleracea var. frutescens Vis.
    • Brassica oleracea var. gemmifera (DC.) Zenker
    • Brassica oleracea var. gongylodes L.
    • Brassica oleracea var. herbacea Spach
    • Brassica oleracea var. kashmiriana Naqshi & Javeid
    • Brassica oleracea var. laciniata L.
    • Brassica oleracea var. maritima Coss.
    • Brassica oleracea var. micropodium Kuntze
    • Brassica oleracea var. ramosa (DC.) Alef.
    • Brassica oleracea var. rubra L.
    • Brassica oleracea var. sabauda L.
    • Brassica oleracea var. scotica Alef.
    • Brassica oleracea var. selenisia L.
    • Brassica oleracea var. sibirica Alef.
    • Brassica oleracea var. sylvestris L.
    • Brassica oleracea var. tronchuda L.H. Bailey
    • Brassica oleracea var. viridis L.
    • Brassica peregrina Steud.
    • Brassica quercifolia DC. ex H.Lév.
    • Brassica rubra Steud.
    • Brassica sabauda (L.) Lizg.
    • Brassica sabellica Pers.
    • Brassica suttoniana H.Lév.
    • Brassica sylvestris (L.) Mill.
    • Crucifera brassica E.H.L.Krause
    • Rapa rotunda Mill.
    • Raphanus brassica Crantz
    • Raphanus brassica-officinalis Crantz
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