Cabbage or cabbage is a kind of vegetable with many layers of thick leaves rolled around the stem. Depending on the type of cabbage, its leaves will roll tightly or separate; leaves are smooth, flat or corrugated and slightly curved. The outer leaves of cabbage are usually darker green than the inner leaves.
Cabbage is a large, hard-stemmed herb bearing the scars of fallen leaves. Leaves are apical, pale green or moldy and have a thin waxy layer, with broad leaves with a large, wavy apical lobe.
There are many different types of cabbage: Green cabbage, Purple cabbage, Kale (cabbage with curly leaves), Brussels sprouts – a small cabbage, etc.,
Green cabbage is the most commonly seen and consumed type.
In Korea, cabbage is called yangbaechu (양배추) and is the main ingredient in kimchi.
Nutritional information per 100g cabbage:
Cabbage is a rich source of nutrients, soluble and insoluble fiber. When cooked, cabbage has a slightly pungent taste.
Calories: 25, Fat: 0 G, Cholesterol: 0 Mg, Sodium: 18 Mg, Starch: 5 G, Fiber: 2 G, Protein: 1 G, Vitamin A: 133 Iu, Vitamin C: 32 Mg, Calcium: 47 Mg, Iron: 1 Mg
The healthy information:
Cabbage contains a lot of iron so it is useful in treating anemia for people who are anemic due to iron deficiency.
Cabbage is very rich in vitamins (A, C, E, B) and nutrients, so it is quite effective in conditions of arthritis, neurasthenia, purulent discharge, indigestion, vision problems and overweight
– This vegetable is often grown in the small gardens of each family and it is rich in nutrients and fiber. It is also an all-natural source of vitamin C.
In particular, cabbage is famous for its natural protein called indoles. Many studies now show that the indoles found in cabbage can reduce the risk of developing many cancers.
