Cabbage, Shelf Life : 5-10days

·         It is a good source of Vitamin K, Dietary Fiber, Calicum, Potassium and Phosphorus

·         It is also used in the preparation of dry curries, soups, manchurian or salads

·         Store in cool and dry place, away from direct sunlight.

·         Leaves are low in calories (27 per cent), fat (0.1 per cent) and carbohydrates (4.6 per cent).  It is good sources of protein (1.3 per cent) which contains all essential amino acids, particularly sulphur containing amino acids. Cabbage is an excellent source of minerals such as calcium (39 mg), iron (0.8 mg), magnesium (10 mg), sodium (14.1 mg), potassium (114 mg) and phosphorus (44 mg).  It has substantial amounts of β carotene provitamin A), ascorbic acid, riboflavin, niacin and thiamine.  Ascorbic acid content varies from 30-65 mg per 100 g fresh weight.