Cabbage, red, cooked, boiled, drained, with salt

About Cabbage

Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy, and Chinese kale. In its uncultivated form it is known as wild cabbage. It is native to coastal southern and western Europe. Its tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel. B. Read More

Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy, and Chinese kale. In its uncultivated form it is known as wild cabbage. It is native to coastal southern and western Europe. Its tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel. B. oleracea has become established as an important human food crop plant, used because of its large food reserves, which are stored over the winter in its leaves. It is rich in essential nutrients including vitamin C. A diet rich in cruciferous vegetables (e.g., cabbage, broccoli, cauliflower) is linked to a reduced risk of several human cancers.