Showing Food Green cabbage
| General Information | |||||||||||
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| Name | Green cabbage | ||||||||||
| Scientific Name | Brassica oleracea L. var. capitata L. f. alba DC. | ||||||||||
| Description | Green cabbage, Brassica oleracea L. var. capitata L. f. alba DC., is a leafy pale green vegetable native to Europe. It is widely consumed in many countries, particularly in Poland, where it is a staple ingredient in dishes such as bigos, gołąbki, and pierogi. White cabbage can be eaten raw, steamed, pickled, sautéed, braised, or in stew. The vegetable has a mild, slightly sweet taste and a crunchy texture. It is a rich source of vitamin K, vitamin C, and dietary fibre, providing numerous health benefits (PMID: 34500788, PMID: 31697563). The most notable chemical in white cabbage is glucosinolate, a compound responsible for its pungent odor. In addition to its culinary uses, white cabbage has medicinal properties and is used in the production of sauerkraut, a fermented food with probiotic benefits. A peculiar aspect of white cabbage preparation is the process of making sauerkraut, which involves fermenting the vegetable in its own juice to create a tangy, sour flavor. | ||||||||||
| Primary ID | FOOD00967 | ||||||||||
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| Group | Vegetables | ||||||||||
| Sub-Group | Cabbages | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||