Cabbage - fiber loaded ball

 Cabbage

 

 

Introduction

 

Cabbage is leafy vegetable.it's scientific name is Brassica Oleracea. cabbages are sweet and grassy flavoured with dense and smooth leafy layers. All forms of cabbage have juicy leaves that are free of hairs and covered with a waxy coating, which often gives the leaf surface a gray-green or blue-green colour. The plants grows best in gentle to cool environments and endure ice; a few structures endure hard freezing at specific times of development.The various types of cabbage incorporate wild cabbage, brussels sprouts, cauliflower, broccoli, head cabbage, kale, and kohlrabi.The vast majority of the cabbages have super-hydrophobic leaves, giving them self-cleaning capabilities, similar to those of the lotus leaf. Cabbage is a voluminous, dense and highly nutritious vegetable, with the exception of Brussels sprouts.

 

 

Cabbage Native

cabbage species are Native to the Mediterranean where wild cole crops are found developing along the Mediterranean and Atlantic shores of Europe. Cabbages and kale presuma-bly started in Western Europe; cauliflower and broccoli in the Mediterranean regions.

 

 

Cabbage Description

Green cabbage has various light green leaves that are thick and expansive with conspicuous veins and a marginally waxy completion.They cross-over to form a thick round to oblate ball and can quantify 15 to 18 centimeters in distance across and may weigh as much as 10 pounds or 3.6 kilograms each.The leaves are firm when crude and delicate when cooked.Green cabbage offers a sweet, grassy flavor with a mustardy finish alluded to as cruciferous, a brand name normal for Brassicas.

 

Cabbage Nutritional values

Cabbage contains minerals like calcium, magnesium, potassium ,iron, phosphorus. vitamins like Vitamin C,Thiamine, Niacin,Folate.high in Antioxidants, Flavonoids,Zeaxathin,Lutein, Choline, Beta-carotene, Polyphenol,sulphur.Cabbage is good source of Dietary Fibers.

 

 

Cabbage Types

 

1) White Cabbage

Shape is round,leaves are tightly packed with smooth pale.taste is sweet,mild and crunchy.they can used as cooked or in soups and salads.

 

2) Red Cabbage

Shape is round with compact,dark reddish-purple leaves.taste is mild.red cabbage used in salads.they also stir-fried and pickled. leaves turn blue when cooked.

 

3) Green Cabbage

Green Cabbage is most common type of cabbage.shape is like a fan with green,compact,waxy leaves.raw leaves have papoery flavor.it used in salads, stir fry,rolls,soups.

 

4) Cannonball Cabbage

Small in size.leaves are tightly wound.it used in stews,soups and curries.

 

5) Danish Ballhead Cabbage

Big in size. leaves are leathery. texture is firm.taste is sweet,soft and crispy.good for soups.

 

6) Pointed Cabbage

Another name is Sugarloaf cabbage.is is small in size with conical shape.it has pointed head and widespread leaves.taste is sweet soft and crispy with firm texture. perfect for coleslaw's.it also boil, bake steamed,stir-fry,saute, pickle.

 

7) Savoy Cabbage

It's name from France's Savoy region. leaves are not compact like other types of cabbage.taste is earthy, delicate and crunchy.leaves has waffle and elastic texture.used as stuffed,rolls, salads, stir fry,wraps, soups, stews.

 

8) Napa Cabbage

It's different in shape than other cabbages.head is oblong.leaves are tightly packed frilly.stems are white and thick.taste is mild and pappery.best for soups,stir fry, dumplings.

 

9) Bok Choy Cabbage

It has no head but have bulb shaped round bottom. leaves are green and separated from Each other. leaves are thick with white stalk. taste is mild, grassy,fresh and little pappery.leaves are soft and crunchy with bitter taste.stalk is crunchy and juicy.best for pickle,stir fry and salads.

 

10) Choy Sum Cabbage

It has no firm head like other type cabbages.leaves are long and fragile.stalk is thin stalk with yellow color.stalks are crunchy, juicy and soft. flowers taste like pappery.best for steamed and stir fry.

 

11) January King Cabbage

This cabbage grows in winter season.Its bluish-green leaves with tinges of red or purple make it all the more appealing. Sweet and crunchy, it finds its way into coleslaws, soups, casseroles, and rolls.

 

12) Tuscan Cabbage

Originating in Italy, this sort is a greater amount of kale type and to a lesser a cabbage type.It has mottled green, stick formed leaves with a pebbled pattern and thick stalks. It is sweet and nutty, with a earthy, fragile flavor, and slight bits of bitterness.best for soups, stews and sauces.

 

 

 Health benefits of Cabbage

 

1) Cabbage contains powerful antioxidants that may help reduce inflammation.

 

2) body needs vitamin C for many important functions, and it is a potent antioxidant. Red cabbage is particularly high in this nutrient.

 

3) Cabbage contains insoluble fiber, which keeps the digestive system healthy by providing fuel for friendly bacteria and promoting regular bowel movements.

 

4) Cabbage contains powerful pigments called anthocyanins, which have been shown to reduce the risk of heart disease.

 

5) potassium-rich foods like cabbage may help lower high blood pressure levels.

 

6) Cabbage is a good source of soluble fiber and plant sterols. These substances have been shown to reduce LDL cholesterol.

 

7) Vitamin K is critical for blood clotting. Cabbage is an excellent source of vitamin K.

 

8) Cabbage contains a nutrient hugely important to both bone health and healthy blood clotting functions in the body: 

 

9) high amount of vitamin A and C Are helpful for skin protection and collagen formation.