Cabbage, Speciality : Rich In Taste

Cabbage structurally consists of clusters of stiff leaves superimposed one over the other in compact layers, allowing it a round or globular shape. Several varieties are cultivated worldwide including green, purple, red, and savoy (loose-wrinkled leaves).

• Fresh, dark green-leafy cabbage is incredibly nutritious; but very low in fat and calories. 100 g of leaves provide just 25 calories.
• The vegetable is a storehouse of phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates.
• Fresh cabbage is an excellent source of natural antioxidant, vitamin C.
• It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1).
• It also contains a adequate amount of minerals like potassium, manganese, iron, and magnesium.
• Cabbage is a very good source of vitamin K, provides about 63% of RDA levels.