Facts About Cabbage

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  • Drinking juiced cabbage is known to assist in curing stomach and intestinal ulcers.
  • Cabbage can be steamed, boiled, braised, microwaved, stuffed, or stir-fried, and eaten raw.
  • Cabbage requires only three months of growing time, one acre of cabbage will yield more edible vegetables than any other plant.
  • Cabbage is one of the oldest vegetables, dating back to the 1600’s.
  • Cabbage is a nutritional powerhouse that is an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium.
  • Cabbage has virtually no fat. One cup of shredded raw cabbage contains 50 calories and 5 grams of dietary fiber.
  • Cabbage structurally consists of clusters of stiff leaves superimposed one over the other in compact layers, giving it a round or globular shape. Several varieties are cultivated worldwide including green, purple, red, and savoy.

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