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cabbage

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

cabbage Leaves of Brassica oleracea capitata. A 100‐g portion (boiled) is a rich source of vitamin C; a good source of folate; a source of vitamin B1; provides 2 g of dietary fibre; supplies 15 kcal (65 kJ). See also collard; sauerkraut; savoy; spring greens.

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DAVID A. BENDER. "cabbage." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 20 Dec. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "cabbage." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (December 20, 2009). http://www.encyclopedia.com/doc/1O39-cabbage.html

DAVID A. BENDER. "cabbage." A Dictionary of Food and Nutrition. 2005. Retrieved December 20, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-cabbage.html

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Cabbage popular worldwide
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cabbage
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cabbage, Chinese
Book article from: A Dictionary of Food and Nutrition cabbage, Chinese Name given to two oriental vegetables: Brassica pekinensis (pe‐tsai, Pekin cabbage, snow cabbage), pale green compact head resembling lettuce, and B. chinensis...
Mrs. Wiggs of the Cabbage Patch
Book article from: The Oxford Companion to American Literature Mrs. Wiggs of the Cabbage Patch, story by Alice Hegan Rice...ramshackle house in the “Cabbage Patch,” a city tenement...reconciliation, and when the people of the Cabbage Patch gather to celebrate Mrs. Wiggs...

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