Savoy cabbage

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Savoy cabbage
Cabbage, savoy, raw
Wirsingkohl.jpg
Nutritional value per 100 g (3.5 oz)
Energy 113 kJ (27 kcal)
6.1 g
Sugars 2.27 g
Dietary fiber 3.1 g
0.1 g
2 g
Vitamins
Vitamin A equiv.
(6%)
50 μg
(6%)
600 μg
77 μg
Thiamine (B1)
(6%)
0.07 mg
Riboflavin (B2)
(3%)
0.03 mg
Niacin (B3)
(2%)
0.3 mg
(4%)
0.187 mg
Vitamin B6
(15%)
0.19 mg
Folate (B9)
(20%)
80 μg
Choline
(3%)
12.3 mg
Vitamin C
(37%)
31 mg
Vitamin E
(1%)
0.17 mg
Vitamin K
(66%)
68.8 μg
Trace metals
Calcium
(4%)
35 mg
Iron
(3%)
0.4 mg
Magnesium
(8%)
28 mg
Manganese
(9%)
0.18 mg
Phosphorus
(6%)
42 mg
Potassium
(5%)
230 mg
Zinc
(3%)
0.27 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group) is a variety of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable.

Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil.

Cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look are signs of desirable quality. Whole cabbages are preferred whenever possible as pre-cut or preshredded cabbage has a greatly diminished vitamin content. Peak season for most cabbages runs from November through April in the Northern Hemisphere.

Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture hastens decay.

Cabbage provides fiber, vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium.

See also[edit]

External links[edit]

Media related to Brassica oleracea var. sabauda at Wikimedia Commons