Cabbage/Green Cabbage

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Vitamins and Minerals

Cabbage (green) has protein, fiber, Vitamin K, Vitamin B6, folate, and Vitamin C[/vc_column_text][vc_column_text woodmart_inline=”no” text_larger=”no” el_class=”essen”]

Essential to (Body parts/Functions)

Cabbage is helpful to reduce inflammation and prevent many heart diseases and diabetes. It stimulates the production of collagen in bones and inhibits the growth of free radicals. Cabbage also improves your digestion. It lowers blood pressure and makes your heart healthy. It lowers the cholesterol level and promotes the growth of good bacteria in the large intestine.[/vc_column_text][vc_column_text woodmart_inline=”no” text_larger=”no”]

Origin and Usage

Cabbage is used since 4000 BC in the east and was cultivated in China. It belongs to the family Mustards. It is around the oblate vegetable. It has been selectively bred to get different characteristics. Cabbage is eaten raw and cooked. You can use it boiled, steamed, sauteed, and stir-fried.

Varieties and types

Cabbage has many types. However, some famous types are Cannonball cabbage, Bok Choy, Choy Sum, Napa Cabbage, Red cabbage, Savoy Cabbage, and January king cabbage.

Historical Importance

In Ancient Rome it was thought cabbage have medicinal properties and can cure gout and the effects of eating poisonous mushrooms.

Production

Global production is more than 71 million tons. China, India, and Russia are the major producer of Cabbage.[/vc_column_text][/vc_column][/vc_row]