Facts about Cabbage
- 10
Sauerkraut, made by lacto-fermenting cabbage with salt, has been a staple food in Europe for centuries and was used by sailors to prevent scurvy on long voyages.
- 09
The largest cabbage ever recorded weighed 62.71 kilograms and was grown by Scott Robb in Alaska in 2012, breaking the previous Guinness World Record by over 1 kilogram.
- 08
Crispy cabbage leaves contain about 92 percent water by weight, making them extremely low in calories at roughly 25 calories per 100 grams while providing substantial dietary fiber and minerals.
- 07
Red cabbage contains anthocyanins that change color from red to blue when exposed to acidic conditions like vinegar or lemon juice, making it a natural pH indicator.
- 06
A single cabbage plant can produce up to 2.5 kilograms of leaves while using only about 15 liters of water throughout its entire growing season, making it one of the most water-efficient vegetables in commercial agriculture.
- 05
Fermented cabbage kimchi has been consumed in Korea for over 3,000 years and contains beneficial probiotics that improve digestive health and gut bacteria diversity.
- 04
Dutch settlers brought cabbage to South Africa in the 1650s, where it became so prevalent that the Cape of Good Hope was initially called the Cape of Cabbages by some early European traders.
- 03
Vitamin C content in cabbage ranges from 36.6 to 60.9 milligrams per 100 grams depending on variety, making it comparable to citrus fruits in nutritional value.
- 02
Cabbage heads can weigh up to 4 kilograms and require approximately 70 to 100 days from planting to reach full maturity for harvest.
- 01
In 1995, researchers at the University of California identified 50 sulfur-containing compounds in cabbage that may reduce colon cancer risk by up to 40 percent.