Cabbage Brassica oleracea | Philippine Repolyo - Leafy green biennial

Cabbage (Brassica oleracea or variants) is a leafy green biennial, grown as an annual vegetable for its densely-leaved heads. Closely related to other cole crops such as broccoli, cauliflower and brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage. Cabbage heads generally range from 1 to 8 pounds (0.45 to 3.6 kg), and are found in green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, but crinkle-leafed savoy cabbages are also found.

Cabbage Details
Species: Brassica oleracea
Cultivar group: Capitata Group
Origin: England and continental Europe, prior to 1000 BC
Cultivar group members: White cabbage (capitata var. alba L.), Red cabbage (capitata f. rubra), Savoy cabbage (capitata var. sabauda L.)

Nutritional value per 100 g (3.5 oz)
Energy - 103 kJ (25 kcal)
Carbohydrates - 5.8 g
- Sugars - 3.2 g
- Dietary fiber - 2.5 g
Fat - 0.1 g
Protein - 1.28 g
Thiamine (vit. B1) - 0.061 mg (5%)
Riboflavin (vit. B2) - 0.040 mg (3%)
Niacin (vit. B3) - 0.234 mg (2%)
Pantothenic acid (B5) - 0.212 mg (4%)
Vitamin B6 - 0.124 mg (10%)
Folate (vit. B9) - 53 μg (13%)
Vitamin C - 36.6 mg (44%)
Vitamin K - 76 μg (72%)
Calcium - 40 mg (4%)
Iron - 0.47 mg (4%)
Magnesium - 12 mg (3%)
Phosphorus - 26 mg (4%)
Potassium - 170 mg (4%)
Zinc - 0.18 mg (2%)





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