Cabbage (Bags 2 and 20)

Cabbage is one of the oldest vegetables in existence and continues to be a dietary staple throughout the world.

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.

There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties.

Cabbage has virtually no fat. One cup of shredded raw cabbage contains 50 calories and 5 grams of dietary fiber.

Cabbage can be steamed, boiled, braised, microwaved, stuffed, or stir-fried, and eaten raw.

One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.

Cabbage is an excellent source of vitamin K. 1 cup (150 grams) of shredded, boiled cabbage contains 91% of the recommended daily amount of vitamin K.

Cabbage and its relatives (broccoli, cauliflower, brussels sprouts) are rich sources of phytochemicals, naturally-occurring plant chemicals that may protect people against some forms of cancer.