The plant is also called head cabbage or heading cabbage, and in Scotland, a bowkail, from its rounded shape. The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast.
The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).
Cabbage is Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
Histidine, a compound found in cabbage regulates the T-cells of the immune system. This is essential in the treatment of allergies and other illnesses caused due to a weak immune system. Cabbage is a source of Vitamin A which your body needs for healthy skin and eyes.
Drinking juiced cabbage is known to assist in curing stomach and intestinal ulcers. To keep red cabbage red, try adding a tablespoon of white vinegar to the cooking water
Spinach is native to central and southwestern Asia.
It was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century.
Spinach is considered to be a rich source of iron and also has a high calcium content. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.
Researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents. Spinach is low in Saturated Fat, and very low in Cholesterol.
California produces 74 percent of the fresh spinach grown in the United States.
There are three types of spinach available in U.S. supermarkets: savoy (curly leaf), flat
(smooth leaf) and semi-savoy (slightly curly leaves).
Broccoli has been around for more than 2000 years. It is a part of the cabbage family. Selenium, a mineral that has been found to have anti-cancer and anti-viral properties, is found in broccoli. Broccoli consumption has increased over 940% over the last 25 years.
One cup of broccoli provides about 75 milligrams of calcium and about 1.2 milligrams of iron. Broccoli was introduced to the U.S. market in the 1920s. To eliminate the smell of broccoli, add a slice of bread to the pot.
Broccoli is full of C vitamins. It has almost double the amount than an orange does.