Cabbage

cabbage, (Brassica oleracea), vegetable and fodder plant of the mustard family (Brassicaceae), the various agricultural forms of which have been developed by long cultivation from the wild cabbage (Brassica oleracea). The edible portions of all cabbage forms—which include kale, broccoli, and Brussels sprouts—are low in calories and are an excellent source of vitamin C. Head cabbage, generally designated simply “cabbage,” is a major table vegetable in most countries.In general, cabbage is available in most regions throughout the fall, winter, and early spring — seasons in which finding fresh vegetables can otherwise be difficult. Cabbage is also a wonderful source of:

Vitamin B, C, K, Potassium, Manganese, Copper, ...

     Nutrients per Serving

    Calories: 22   

    Protein: 1 gram

    Fat: Less than 1 gram

    Carbohydrates: 5 grams

    Fiber: 2 grams

    Sugar: 3 grams