español: col, repollo
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 closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage. Cabbage can be eaten raw, steamed, or pickled, as in sauerkraut or kimchi. It is low in calories and rich in nutrients, especially Vitamins K and C.
100 g (3.5 oz) OF CABBAGE CONTAINS
VITAMIN K 76 µg (72% DV)
VITAMIN C 36.6 mg (44% DV)
FOLATE 43 µg (11% DV)
VITAMIN B6 0.124 mg (10% DV)
MANGANESE (8% DV)
IRON (4% DV)
