Top 25 Amazing Facts About Cabbage | Amazing Facts 4U
- Cabbage is one of the oldest vegetables in existence and continues to be a dietary staple throughout the world. It is part of the human diet more than 1000 years.
- Cabbage is a vegetable belonging to the family Brassicaceae. This plant is closely related to broccoli and cauliflower.
- There are at least 100 different types of cabbage grown throughout the world, but the most common types in the USA are the Green, Red, and Savoy varieties.
- Cabbage is biennial plant, which means that it finishes its life cycle in two years.
- Cabbage requires a lot of waters and nutrients such as nitrogen, phosphorus and potassium for successful growth.
- Cabbage grows up to 2 feet in height during the first year of life and 5 to 6 feet during the second year of life when plant produces flowers.
- Insects are main pollinators of flowers. Cabbage needs to be planted 0.5 to one mile away from related species of cabbage to prevent cross-pollination.
- Cabbage is a rounded plant which has large, spreading, green leaves at the base. In the centre, head consists of smaller leaves which tightly enclose each other around the core, which is the top end of the main stem comprising many branches.
- Flowering cabbages are grown for ornamental purposes. These types of cabbage do not develop heads. Instead, they have miniature white, red or pink leaves surrounded with larger green or purple leaves.
- China is the largest manufacturer of cabbage, while Russia consumes the greatest amount of cabbage in the world (About 20 Kg per capita).
- Cabbage can be steamed, boiled, microwaved, stuffed, or stir-fried, and eaten raw in the form of salads or pickled. Steaming and stir-frying of cabbage preserves nutrients.
- While cooking cabbage, it is advisable that utensils made of aluminum are not used as aluminum might cause chemical reaction that discolors the vegetables and also might alter the flavor.
- It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1), folic acid and Vitamin A.
- Cabbage is a very good source of vitamin K which has the potential role in bone metabolism through promoting healthy bones. In addition, vitamin-K also has role in the cure of Alzheimer’s disease patients by limiting neuronal damage inside their brain.
- Fresh cabbage is an excellent source of natural antioxidant, vitamin C which helps the body develop resistance against infectious agents.
- Red cabbage contains almost twice as much vitamin C as the green cabbage, while the green variety of cabbage contains twice as much folate as the red cabbage. The third variety of cabbage, the savoy cabbage, is a very rich source for beta carotene.
- Cabbage is low in saturated fat, cholesterol, high in dietary fiber, potassium, manganese, Calcium, Iron and Magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
- One cup of cabbage only holds about 15 calories. It is definitely a good food for promoting weight loss.
- Drinking juiced cabbage is known to assist in curing stomach and intestinal ulcers.
- The vegetable is a storehouse of phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates. These compounds are powerful antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood.
- Various antioxidants present in cabbages protect skin from damaging especially from UV light. Cabbage juice can also be applied as a face pack with honey. This may also clear acne and pimples.
- Cabbage juice also reduces your headache. The lactic acid present in cabbages decreases your stress and gives you relief from headache.
- Cabbage may contain “goitrogens,” certain plant-derived compounds, which are also found in other vegetables like cauliflower, broccoli, etc. which may cause swelling of thyroid gland and should be avoided in individuals with thyroid dysfunction.
- Cabbage can be applied externally in the treatment of wounds that heal slowly. The compresses made of fresh cabbage leaves are especially effective in cases of wounds on the tibia.
- Cultures in which cabbage is a staple food, such as in Poland and some parts of China, show a low incidence of breast cancer possibly due to the protective effect of sulfur-containing compounds in cabbage.
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