Cabbage, GreenDepartment of Defense fact sheet containing nutritional information for green cabbage.
Good quality cabbage should be well-formed; fairly smooth; and have even-colored, compact leaves. Heads should be firm and heavy for their size. Cabbage that is wilted or discolored should be avoided.
Peak Growing Season
Cabbage is available throughout the year. Its peak season is from January to June.
Excellent choice for all purpose use; can be used in salads, soups, or stir-fries.
Discard outer leaves and wash heads under cool running water.
Cabbage should be stored at 32 degrees Fahrenheit with a relative humidity of 90–95 percent. Since cabbage is susceptible to rapid wilting and/or deterioration, heads should be refrigerated constantly and not brought out to room temperature until just before preparing. Cabbage should be stored uncut, untrimmed, and with “wrapper” leaves in place for best quality.
Best If Used By
Cabbage can be stored in the refrigerator for five to ten days.
1/2 cup of raw green cabbage provides:
|Saturated Fat||0.015 g|
|Vitamin C||16.3 mg|
|Vitamin A||2 RAE|
|Dietary Fiber||1.1 g|
Source of Information
Produce Marketing Association [http://www.pma.com/]
Produce Oasis [http://www.produceoasis.com]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]