cabbage

Article

July 5, 2022

Cabbage (English: Cabbage, scientific name: Brassica oleracea var. Capitata) is a perennial plant belonging to the genus Brassicaceae. Widely used as a vegetable, it is treated as an annual plant in cultivation.

Name

The name cabbage is derived from the English name Cabbage (meaning overhead vegetables), and the English name comes from the old French word caboche (meaning head-to-head), and even the Latin word capto (meaning head-to-head). It is derived from caput (meaning head). Another name is Kanran, which is derived from the Chinese name gānlán, and Tamana, which is derived from the heading property. The French name is chou cabus and the Italian name is cavolo. Depending on the season in which the cabbage is produced, the cabbage is also called "winter cabbage", which has a white inside, and "spring cabbage", which has a loose roll and a deep green color.

Features

It is said to be native to the cliffs of the coast of Western Europe, and was medicated in Europe during the ancient Greek era, and was cultivated as a vegetable from a health diet in the 4th century BC. It is said that the first vegetable cultivated in Japan was the Hokkaido Development Commission in the 4th year of the Meiji era. It is currently cultivated all over the world. It is a vegetable adapted to a cool climate and continues to grow even when the temperature drops to 5 degrees Celsius, and grows well at 15-20 degrees Celsius. Small seedlings can tolerate temperatures as low as -12 degrees Celsius for one to two nights. Annual or biennial (annual). The cross-shaped pale yellow flowers come in spring. Cabbage has a strong image of heading (the property of forming a round ball), but there are some varieties that head and some that do not. In addition, there are many varieties because they have undergone a long breeding process like kale, cauliflower, Chinese broccoli, Brussels sprouts, kohlrabi, and broccoli, which are derived from the same species. Rich in Vitamin C and Vitamin U.

Heading

Not limited to cabbage, heading vegetables take the form of leaf growth hormone (auxin) biased to the back side. In the case of green cabbage that is generally distributed, heading starts after the number of outer leaves reaches 18-21, and the stem apex is spirally wrapped according to the phyllotaxis. At the time of heading, the stem hardly elongates and becomes a shortened stem. Looking at the cross section, the leaves closer to the center face inward. This is because the outside grows first, and the inside leaves come out after that and gradually become crowded. This is why consumers often choose cabbage by weight rather than size when choosing cabbage in stores.

Nutrition

When raw, the energy content per 100 grams (g) of edible portion is 23 kcal (96 kJ), and the water content accounts for 92.7 g. In terms of nutrients, carbohydrates are the most abundant at 5.2 g, followed by protein 1.3 g, ash 0.5 g, and fat 0.2 g. Of the 1.8 g of dietary fiber, 0.4 g is water-soluble and 1.4 g is insoluble. Among light-colored vegetables, cabbage is a vegetable rich in carotene and vitamin C, and its vitamin C content is less affected by seasonal fluctuations and is higher than that of spinach in the summer. However, vitamin C in cabbage has the drawback of being halved when heated. In addition, when shredded and exposed to water during the cooking process, the reduction rate of vitamin C is about 20%. Vitamin U (cabbage), which is a vitamin-like component that activates the metabolism of the gastrointestinal mucosa, is known as a component peculiar to cabbage. Vitamin U is sensitive to heat and decreases when cooked. There is a difference in vitamin content depending on the part, and the part with dark green on the outside is carote