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Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Cabbage

Cabbage (containing a few cultivars of Brassica oleracea) is a verdant green, red (purple), or white (light green) biennial plant developed as a yearly vegetable yield for its thick leaved heads. It is plummeted from the wild cabbage (B. oleracea var. oleracea), and has a place with the "cole harvests" or brassicas, which means it is firmly identified with broccoli and cauliflower. Cabbage loads by and large range from 500 to 1,000 grams (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most well-known, with smooth-leafed purple cabbages and crease leafed savoy cabbages of the two hues being progressively uncommon. Under states of long bright days, for example, those found at high northern scopes in summer, cabbages can become very enormous. Starting at 2012, the heaviest cabbage was 62.71 kilograms (138.25 lb).

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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