has a round shape and is composed of superimposed leaf layers. It is a member
of the food family traditionally known as cruciferous vegetables and is related
to kale, broccoli, collards, and Brussels sprouts. All cruciferous vegetables
provide integrated nourishment across awide variety of nutritional categories
and provide broad support across a wide variety of body system as well. The
word “brassica” translates in Latin as “cabbage,” and this word is being used
more and more by researchers to refer to the entire group of cruciferous
vegetables. Because cabbage’s inner leaves are protected from the sunlight by
the surrounding leaves, they are often times lighter in color (Mateljan, 2016).

There are
three major types of cabbage: green, red, and savoy. The color at green cabbage
ranges from pale to dark green. Both green and red cabbage has leaves that are
either crimson or purple with white veins running through it. The leaves of
savoy cabbage are more ruffled and yellowish-green in color. Red and green
cabbage have a more defined taste and crunchy texture as compare to sovoy
cabbage’s more delicate nature. Bok Choy as well as Chinese(Napa) cabbage are
other varieties of cabbage available. Bok choy has a mild flavor and a higher concentration
of vitamin A. Chinese cabbage with its pale green ruffled leaves, is green to
use in salads. Red cabbage contains additional health benefits not found in
green cabbage sturdy, abundant, and in-expensive, cabbage is a longstanding
dietary staple throughout the world and is so widely cultivated and stores so
well that it is available throughout the year. However, it is at its best
during the late fall and winter months when it is in season (Rungapamestry,
Duncan& Fuller, 2007).


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