Nature and more strives to continually increase transparency, mutual awareness and shared responsibility of all stakeholders in the food supply chain with regards to food quality, ecology and social justice.

Cabbage

Cabbage

Product Description

The botanical name for cabbage is Brassica oleracea capitata. The English name cabbage comes from the French caboche, meaning head, referring to its round form. Taking only three months growing time, one acre of cabbage will yield more edible vegetables than any other plant. An inexpensive food that is easy to grow, almost universally available, and keeps well, cabbage, as a member of the large family of cruciferous vegetables, is rich in nutrients. Along with vitamin C, it contains significant amounts of the nitrogen compounds known as indoles, which appear to lower the risk of various forms of cancer. Cabbage also contains a good amount of fibre, both soluble and insoluble.

History

Cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500 years. Although cabbage is often connected to the Irish, the Celts brought cabbage to Europe from Asia around 600 B.C. Since cabbage grows well in cool climates, yields large harvests, and stores well during winter, it soon became a major crop in Europe.
Early cabbage was not the full-bodied head we take for granted today, but rather a more loose-leaf variety. The head variety was developed during the Middle Ages by northern European farmers.

Nutrition Information

Nutrition Information: 

Serving size: 100 grams

Calories: 22

Protein: 1.5 gram

Fat: 0.2 grams

Carbohydrate: 3.6 grams

Dietary Fiber :1 grams

Use Tips

Use in salads, vegetable side dishes and stir-fries

products

language

Connect with Us

Newsletter

Friends newsletter Business newsletter

Meet the growers of this product:

Bio Brass

Bio Brass
Netherlands