Cabbage Facts
A Quick Guide to Cabbage Facts
Great in cole slaw and so much more – cabbage facts state that there are many ways to enjoy this leafy vegetable.
• The cabbage is a leafy type plant that was originally called a wild mustard plant. This grew originally in the Mediterranean area. It has also been called wild cabbage and sea cabbage, because it used to grow near the ocean coasts. Cabbage is related to turnips.
• Cabbage facts state that it does have medicinal purposes too, and was used that way in the past. The country with the highest production level of cabbage is China, followed by India and Russia.
• Cabbage is a relatively cheap vegetable to buy, and so it is a staple food in many places around the world. It is widely grown and it stores very well, so it is generally available year-round. The cabbage's taste is at its best in the late fall and winter. That is its natural growing season.
• Cabbage is a head vegetable with darker leaves on the outside, and lighter leaves on the inside. Cabbage, facts say, is related to collards, kale, Brussels sprouts and broccoli.
• One cup of shredded and boiled cabbage contains almost one hundred percent of your daily requirement of Vitamin K, and over fifty percent of your daily recommended allowance of Vitamin C. Cabbage also provides ample amounts of fiber, manganese and Vitamin B6. One cup has only about 33 calories.
• Nutrients in cabbage, facts confirm, work with your body to help the detoxification process, by which your body gets rid of harmful agents. These antioxidants also help your body fight off free radicals.
• Cabbage, facts state, helps to prevent colon cancer, in addition to its other positive properties. When cabbage is sliced, chewed and digested, a compound containing sulfur is created, which aids in the release of glucose and which helps to prevent many types of cancer.
• When selecting a cabbage for you or your family, select heads that are dense and firm, and possess colorful and shiny leaves. The head should not have any blemishes, bruises or cracks. Avoid buying pre-sliced cabbage because it loses much of its Vitamin C when it is pre-cut.
• At home, keep your cabbage cold to preserve its freshness, and this will hold in its Vitamin C. If you've used a part of a head, cabbage facts say, wrap the unused part tightly in plastic and store it in your refrigerator in the crisper drawer. You will want to use it within a couple days, in order for it to retain the most taste and vitamin C.
• Some great ideas for using cabbage in your daily diet:
• Use raw cabbage, shredded, as a sandwich garnish.
• Sauté onions and cabbage, and serve it over buckwheat, for a tasty dish.