The cabbage -a popular cultivator is also called “Head Cabbage” or “Heading Cabbage”, and in Scotland a “Bowkail”, from its rounded shape. The Scots call its “Stalk” a “Castock”, and the English call its head a “Loaf[Citation Needed”. It is in the same genus as the turnip – “Brassica Rapa”. Its leaves often presents a delicate, powdery, waxy coating called “Bloom”. It sometimes has a bitter taste which present is due to Glucosinolate(s).It is also a good source of Riboflavin. There are number of verities of cabbage being use by the mankind.
Cabbage – is one of the most needed food item that contains folic acid and vitamin C which is helpful to fight against diseases and heart ailments as well as strain. The latest researches have proved that “Cabbage” defends the users from different types of cancer. We can add it to our daily food in different ways. One of its usual usages is that it is a main part of salads. Somewhere it is used in place of lettuce wraps. It also give pleasant taste when its soup is prepared. It helps you to keep away from gas after eating cabbage, you may add a few fennel or cumin seeds before cooking. Likewise, cabbage is a also good to supply blood-sugar-stabilizing fiber. In order to cure stomach ulcers raw juice of cabbage is found suitable.