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Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and is closely related to broccoli and cauliflower, Brussels sprouts and savoy cabbage which are sometimes called cole crops. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is a multi-layered vegetable. Under conditions of long sunlit days, such as those found at high northern latitudes in summer, cabbages can grow much larger.
Green cabbage is from southeastern Europe and central Asia and it was first domesticated during the time of ancient Rome and Egypt. Cabbage, which is often lumped into the same category as lettuce because of their similar appearance, is actually a part of the cruciferous vegetable family. The cabbage may help protect against radiation, prevent cancer, and reduce heart disease risk.Another potential cancer-fighting compound found in cabbage is sulforaphane. Research over the past 30 years has consistently shown that consuming cruciferous vegetables is associated with a lower risk of cancer.The same potent anthocyanins in red cabbage that help protect against cancer have been shown to suppress the inflammation that may lead to cardiovascular disease. Green cabbage is a great source of dietary fiber, vitamins C, K and B-complex vitamins. It is also a good source of potassium and folate, and the minerals calcium, iron, magnesium and phosphorus. Cruciferous vegetables like Green cabbage are also a rich source of polyphenols and sulfur compounds, providing beneficial antioxidant and antibacterial properties.