Cabbage

Definition

Cabbages are leafy plants of the Brassica oleracea species. Multiple cultivars exist, ranging in colours, leaf patterns, and flavor. The generic term cabbage most commonly applies to green cabbage. See: Cabbage, green

Health considerations

Individual cabbage cultivars have slightly different contents of various micronutrients and specific plant compounds such as glucosinolates. See: Cabbage, green; Cabbage, red; Cabbage, savoy

Keep in mind

Cooking reduces glucosinolate and isothiocyanate content of cabbage, with boiling causing the greatest loss and steaming causing the least.

References

Cancer Epidemiology, Biomarkers & Prevention
Food Chemistry