About the Product
Cabbage belongs to the cruciferous family of vegetables, which contains other veggies like cauliflower, broccoli and Brussels sprouts. Some cabbages have absolutely shining smooth leaves, while the surface of some may be crinkled. Cabbage is consumed cooked and also as a part of salads.
Cabbage is low in calories. It is packed with several nutrients. It has loads of fibre and water content.
Cabbage helps reduce heart disease risk. It is also effective in protection while undergoing radiation therapy and has been proven to lower the risk of some types of cancer because of the presence of sulforaphane. Consumed in the fermented form (as kimchi, etc.), it can also help boost immunity and stimulate digestion.
Store and Use
Cabbage needs to be refrigerated, with or without plastic bag (which will help retain necessary moisture). Fresh cabbage should be consumed within a few days, and no later than a week. According to research, consuming cooked cabbage is better than consuming it raw.
Place of Origin
The major cabbage producing states are Uttar Pradesh, Orissa, Bihar, Assam, West Bengal, Maharashtra & Karnataka.