Showing Food Black cabbage
| General Information | |||||||||||
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| Name | Black cabbage | ||||||||||
| Scientific Name | Brassica oleracea var. viridis | ||||||||||
| Description | Black cabbage, Brassica oleracea var. viridis, is a variety of kale native to the Mediterranean region, particularly Italy. It is widely consumed in Italy and other Mediterranean countries. The leaves of black cabbage are dark green, bumpy, and have a savoyed texture, with a slightly bitter taste and earthy odor. It is rich in vitamins A, C, and K, and is a good source of antioxidants, making it a nutritious addition to a healthy diet (PMID: 32990547). The most notable chemical in black cabbage is glucoraphanin, a glucosinolate compound (PMID: 410985080. Black cabbage has been used in traditional medicine to support digestive health. It is commonly used in soups, stews, pasta dishes, and as a side vegetable when sautéed or braised. A peculiar mode of preparation is the traditional Italian method of massaging the leaves with olive oil, salt, and lemon juice to make them more tender and palatable. | ||||||||||
| Primary ID | FOOD00247 | ||||||||||
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| Classification | |||||||||||
| Group | Vegetables | ||||||||||
| Sub-Group | Cabbages | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Brassicales | ||||||||||
| Family | Brassicaceae | ||||||||||
| Genus | Brassica | ||||||||||
| Species | oleracea | ||||||||||
| Variety | viridis | ||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
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| Content Reference | Not Available | ||||||||||