Green Cabbage Unit
Green cabbage, scientifically known as Brassica oleracea var. capitata, is a leafy vegetable belonging to the Brassicaceae family, which also includes other cruciferous vegetables like broccoli, cauliflower, and kale. It is one of the most common and widely consumed types of cabbage worldwide. Green cabbage typically has large, round or oval-shaped heads with tightly packed, smooth leaves. The outer leaves are usually darker green, while the inner leaves are lighter in color.
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Texture: The leaves are firm and crisp, with a slightly rubbery texture when raw. When cooked, they soften but still retain a pleasant crunch.
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Color: As the name suggests, green cabbage is predominantly green in color, ranging from pale to dark green depending on the variety and maturity. The inner leaves may be lighter in color than the outer leaves.
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Flavor: Green cabbage has a mild, slightly peppery flavor with a hint of sweetness. It's less pungent compared to its red or purple counterparts.
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Nutrition: Green cabbage is low in calories but rich in nutrients. It's an excellent source of vitamins C and K, as well as dietary fiber. It also contains small amounts of other vitamins and minerals such as vitamin B6, folate, manganese, and potassium.