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Brassica oleracea is a plant of the family Brassicaceae, also known as wild cabbage in its uncultivated form. The species evidently originated from feral populations of related plants in the Eastern Mediterranean , where it was most likely first cultivated.
It’s no secret that cabbage has a gassy reputation. After enjoying a meal with cabbage, you may notice that gas and discomfort hit a few hours later. While it’s natural and normal to pass gas ...
Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
Vitamin B 12 deficiencies have a greater effect on young children, pregnant and elderly people, and are more common in middle and lower-developed countries due to malnutrition. [10] The most common cause of vitamin B 12 deficiency in developed countries is impaired absorption due to a loss of gastric intrinsic factor (IF) which must be bound to ...
The National Institutes of Health recommends that the average man consume a mere 2.4 micrograms a day, which is actually the lowest daily recommended dose of any vitamin. “Vitamin B12 ...
The Good Housekeeping Institute tested more than 30 brands of B12 supplements, and chose Nature made B12 1000mcg as the best overall option, and Garden of Life Vitamin Code Raw B12 as the best ...
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...
Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria.