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Cabbage nutrition facts. According to the U.S. Department of Agriculture, one cup of chopped cabbage has: 22 calories 1 gram protein 0 grams fat 5 grams carbohydrates
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( B. oleracea var. oleracea ), and belongs to the "cole crops" or brassicas, meaning it is closely related to ...
Savoy cabbage ( Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group) [ 3] is a variety or cultivar group of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties. [ 4] It has crinkled, emerald green leaves, [ 5] which are crunchy with a slightly elastic consistency ...
Napa cabbage ( Brassica rapa subsp. pekinensis, or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas, and Australia. In much of the world, it is referred to as ...
Dinner (500 calories) 1 serving Roasted Cabbage Caesar Salad with Chicken. Daily Totals: 1,513 calories, 66g fat, 104g protein, 138g carbohydrate, 32g fiber, 1,821mg sodium.
Broccoli is an annual plant which can grow up to 60–90 cm (20–40 in) tall. [ 11] Broccoli is very similar to cauliflower, but unlike it, its floral buds are well-formed and clearly visible. [further explanation needed] The inflorescence grows at the end of a central, thick stem and is dark green. Violet, yellow or even white heads have been ...
The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil due to a pigment belonging to anthocyanins. [ 3]
Kale is a good source (10–19% DV) of thiamin, riboflavin, pantothenic acid, vitamin E, and several dietary minerals, including iron, calcium, magnesium, potassium, and phosphorus. Boiling raw kale diminishes most of these nutrients, while values for vitamins A, C, and K and manganese remain substantial.
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