interesting cabbage facts
March 1, 2010 | In: Food facts
The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape.
The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast.
The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).
Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
Histidine, a compound found in cabbage regulates the T-cells of the immune system. This is essential in the treatment of allergies and other illnesses caused due to a weak immune system.
Cabbage is a source of Vitamin A which your body needs for healthy skin and eyes.
Drinking juiced cabbage is known to assist in curing stomach and intestinal ulcers.
To keep red cabbage red, try adding a tablespoon of white vinegar to the cooking water.