The cabbage is a member of the cruciferous family and is related to broccoli and Brussels sprouts. Cabbages are round and are composed of overlapping layers of leaves. There are three main types of cabbage: green, red and savoy. The green color of cabbage varies from pale green to dark green, while the red variety of cabbage is both purple and crimson with white veins traversing the leaves. The leaves of the green cabbage and red cabbage are smooth, while the leaves of the Savoy variety are more wrinkled and yellowish in color.
Since the inside of the cabbage leaves are protected from sunlight, they have a lighter coloring.
There are numerous ways to consume the cabbage: Sautéed, cooked au gratin, boiled or in soups.
Cabbages should be kept in an open package for 3 to 4 days.
A fresh cabbage should have a clear and never brown stalk, and the color of the leaves should be uniform and vivid.
Health Benefits
Cabbages are rich in iron and chlorophyll, so they are a great choice for treating anemia, reducing fluid retention and avoiding the absorption of chemicals from food, thus helping to detox the body.
This vegetable is also rich in folic acid, an essential vitamin during pregnancy as it helps in the development of the marrow of the babies during gestation. The cabbage has several health benefits, such as:
- Very nutritious, because it has vitamin A and folic acid;
- Poor in calories, making it an excellent option in a diet;
- Rich in potassium, which helps regulate blood pressure;
- Rich in fiber, which helps regulate the intestines and control cholesterol;
- Excellent source of calcium, which strengthens and gives structure to bones and teeth.
Origin: Portugal
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