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.


Cancer Epidemiology, Biomarkers & Prevention
Food Chemistry

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