Cabbage

Cabbage

The cabbage (Brassica oleracea var. capitata), is a leafy garden plant of the Family Brassicaceae (or Cruciferae), used as a vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, forming a characteristic compact, globular cluster (cabbagehead). Cabbage is normally green, but, if left to rot, can turn a sickly brown.

Details about Cabbage

Crop Availability
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
 
 
 
 
 
 
 
 
 
 
 
 
Product Characteristics
  • Firm, solid heads
  • Heavy in weight, in relation to size
  • Fresh outer leaf
  • Excellent source of Vitamin C
Care and Handling
  • Ideal storage temperatures: 32°F / 0°C
  • Humidity between 98-100%
  • Handle carefully to avoid bruising
  • Provide adequate protection against temperature extremes
  • Avoid excessive trimming
Nutritional Information
per 90 g serving (1/2 head)
  • Red Cabbage
  • Energy
    29 Cal (120 kJ)
  • Protein
    1.3 g
  • Fat
    0.2 g
  • Carbohydrate
    5.5 g
  • Sodium
    10 mg
  • Potassium
    185 mg
  • Green Cabbage
  • Energy
    27 Cal (110 kJ)
  • Protein
    1.3 g
  • Fat
    0.2 g
  • Carbohydrate
    4.9 g
  • Sodium
    16 mg
  • Potassium
    221 mg
Industry Benefits
  • Consistent high quality
  • Continuity of supply
  • Multiple pack alternatives
  • Delivered quotations anywhere
  • Excellent customer service
Preparation Tips
  • Rinse prior to cooking
  • Remove outer leaves
  • Cut head in half lengthwise and remove core
  • Cut into wedges or shred
Daily Recommended Intake %
  • Red Cabbage
    %
  • Vitamin C
    86 %
  • Vitamin B6
    11 %
  • Folacin
    8 %
  • Magnesium
    5 %
  • Iron
    3 %
  • Green Cabbage
    %
  • Vitamin C
    48 %
  • Vitamin B6
    5 %
  • Folacin
    18 %
  • Magnesium
    5 %
  • Iron
    4 %