Cabbage is a popular and widely used vegetable. There is a cabbage type for every season of the year, each distinct in appearance, colour, size and shape. Cabbage can be cooked in a variety of ways or eaten raw. The cabbage we eat today came from the wild or sea cabbage which is a native of Europe. Cabbage is low in fat and has a moderate dietary fibre and iron content.
Usual types grown are as follows:
Green Cabbage - York Cabbage/Round Cabbage/ Savoy Cabbage
White cabbage ( Coleslaw cabbage)
Red cabbage
Areas Grown
Most areas throughout Ireland.
Calorie Content
26kcals/100g (raw) cabbage.
Nutritional Value / 100grams Cabbage raw
|
Water |
90.1 grams |
|
Protein |
1.7 grams |
|
Fat |
0.4 grams |
|
Carbohydrates |
4.1 grams |
|
Vitamin C |
49 milligrams |
|
Vitamin E |
0.20 milligrams |
|
Vitamin A |
385 Micrograms |
|
Folate |
75 micrograms |
|
Iron |
0.7 milligrams |
|
Energy Value K cal |
26 or 109 KJ |
|
Vitamin B |
0.17 milligrams |
|
Dietary Fibre |
2.4 grams |
|
Niacin |
0.5 milligrams |
How to Store
Store in cool dry place.
How to Cook
Can be boiled, steamed or used in a stir fry. Also can be eaten raw when chopped in a salad. It is important that cabbage is not cooked in large amounts of water for too long.