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CABBAGE

Cabbages

In the East, cabbage is used since the 4,000 BC and was cultivated in North China.  Later on cabbages and were domesticated by Celts in Europe. Mesopotamia, Egypt, Greece and Rome also cultivate cabbages. Tales say that Diogenes ate nothing but cabbage and drank nothing but water. In Rome, cabbage was considered a luxury and many regarded it as better than all other vegetables. They also used it for medicinal purpose as relief from gout, headaches and the symptoms of poisonous mushroom ingestion. Some even advised the use of cabbage-eater's urine, in which infants might be rinsed. Except for nourishment, Ancient Egyptians and Romans ate larger amounts of cabbage before the night of drinking which allowed them to drink more.

Cabbage is a leafy vegetable from the wide family of "brassicas". It is grown annually, and we eat its dense green or purple leaves in many different dishes. Head of cabbage, which can grow from 0.5 to 4 kilograms, is rich in vitamins and minerals, has almost no fat and is very rich in fiber which makes it very healthy to eat. Studies shows that they are not certain of where cabbage first appeared.

Despite its impressive nutrient content, cabbage is often overlooked. While it may look a lot like lettuce, it actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale. It comes in a variety of shapes and colors,  including red, purple, white and green, and its leaves can be either crinkled or smooth.

Even though cabbage is very low in calories, it has an impressive nutrient, just 1 cup (89 grams) of raw green cabbage contains of  Calories 22,Protein1 gram Fiber: 2 grams Vitamin K: 85% ,Vitamin C: 54% of the RDi Folate: 10% ,Manganese: 7%,Vitamin B6: 6% ,Calcium: 4%, Potassium: 4%, Magnesium: 3%  Cabbage also contains small amounts of other micronutrients, including vitamin A, iron and riboflavin.Eating cabbage may possibility even help lower the risk of certain diseases, improve digestion and combat inflammation.

According to Harvard Medical School All varieties of cabbage (red, green, or the paler Savoy cabbage) are high in vitamin C and low in calories. A half-cup contains about 45% of the daily recommended amount of vitamin C, but just 14 calories. Cabbage is also a good source of fiber and other vitamins and minerals, especially vitamin A and potassium.   

Enjoy the healthy benefits of cabbage in our OrganicKamdali Minestrone Soup