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Red cabbage in panorama between Finningen and Mörslingen, Germany Red cabbage Red cabbage, cooked, boiled, drained, without salt Nutritional value per 100 g (3.5 oz)
Cabbage doesn’t pack quite the same punch in terms of nutrition as kale or collard greens, but it’s still a winter staple. It works well in slaws, stir-fries, or even roasted sheet-pan meals ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Many cultivars are available; some are purple, such as 'Ruby Crunch' or 'Red Bull'. [9] The purple varieties are hybrids between purple cabbage and regular green Brussels sprouts developed by a Dutch botanist in the 1940s, yielding a variety with some of the red cabbage's purple colors and greater sweetness. [10]
In this quick 20-minute dinner recipe, tender penne pasta is combined with garlic, roasted red peppers and spinach and topped with crumbled feta cheese for a fast and easy Mediterranean-inspired meal.
These 10 foods not only add nutrition to your plate, but they are ideal for cozy fall dishes, like soups, roasted veggies, casseroles, baked goods and even breakfast favorites, like oatmeal and ...
Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. Cabbage was most likely domesticated somewhere in Europe in ancient history before 1000 BC. Cabbage use in cuisine has been documented since Antiquity. [1] It was described as a table luxury in the Roman Empire. [2]
red cabbage, Savoy cabbage, Chinese broccoli, collard greens: 69.4 ... The aim is to harvest the food at its maximum state of palatability and nutritional value, and ...