Showing Food Common cabbage

General Information

Name

Common cabbage

Scientific Name

Brassica oleracea

Description

Common cabbage, Brassica oleracea, is native to coastal southern and western Europe. It is widely cultivated and consumed in many countries, particularly in Europe and Asia. Cabbage is a versatile vegetable used in various culinary dishes, including soups, salads, sauerkraut, and kimchi. It has a dense, green color with a crunchy texture and a mild, slightly sweet flavor. The leaves have a distinctive odor, which becomes more pronounced when cooked. Cabbage is rich in essential nutrients, including vitamin C, and has been linked to several health benefits, including reducing the risk of certain cancers. The most notable chemical compound in cabbage is glucoraphanin, a glucosinolate that has been shown to have anti-cancer properties (PMID: 10564014, PMID: 7797181). Cabbage has also been used in traditional medicine to treat various ailments, including digestive issues. Interestingly, cabbage is often fermented to create sauerkraut and kimchi, which involves allowing the natural bacteria on the leaves to break down the sugars and create lactic acid, preserving the vegetable and creating a tangy flavor.

Primary ID

FOOD00030

Picture