CABBAGE

Cabbage is one of the vegetables more nutritious and healthy in the world . It should be considered essential to our food supply , because of the richness and variety of its beneficial properties .

Native to Europe , the cabbage cultivation is today widespread all over the world . Globally , the production of cabbage is particularly widespread in India. About 80 % of the total world production of cabbage comes from Asia and Europe . Italy , with 8% of total world production , is the fourth largest producer of cabbage in the world. Th regions where the production of cabbage is more developed are Campania , Sicily , Lazio , Abruzzo and Puglia .

In the cabbage family are kale , kale and red, cabbage , cabbage , cabbage and cauliflower broccoli.

NUTRITION FACTS

Nutritional information per 100g of edible part of uncooked cabbage

Energy(Kcal)	69
Water	80,5
Protein	0,72
Carbohydrate	18,1
Of which sugar	15,4
Fat	0,1
Cholesterol	0
Fibre	0,9
Sodium	0,002
Vitamin C	0,01
Calcium	0,01
Magnesium	0,007
Iron	0,0003

The values are expressed in g . Sources : the database of food nutrition facts USDA ( United States Department of Agriculture ) and the Database of food composition INRAN .

CURIOSITY

With the discovery of America, the era of naval travel over long distances began , this fact posed a tragic problem : how to fight scurvy . Soon all ocean ships had on board a large supply of fresh cabbage , which allowed , thanks to the fresh vegetables rich in vitamin C , to make trips of several weeks without touching land . Among the beneficial features of cabbage stand out the anti-inflammatory properties in addition to the high content of iron .

Not to be underestimated is the aspect of sustainability in fact it takes only 60 days to be able to enjoy the new sprouts from seed .

RECIPES

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