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Due to its high level of nutrient requirements, cabbage is prone to nutrient deficiencies, including boron, calcium, phosphorus and potassium. [53] There are several physiological disorders that can affect the postharvest appearance of cabbage.
Pringlea antiscorbutica, commonly known as Kerguelen cabbage, is edible, containing high levels of potassium. Its leaves contain a vitamin C-rich oil, a fact which, in the days of sailing ships, made it very attractive to sailors suffering from scurvy, hence the species name's epithet antiscorbutica, which means "against scurvy" in Low Latin.
It’s also high in calcium, potassium, vitamin C, and vitamin K. ... Cabbage. Cabbage doesn’t pack quite the same punch in terms of nutrition as kale or collard greens, but it’s still a ...
In addition, Brussels sprouts are high in fiber, and rutabagas are loaded with potassium. Poon added cabbage and sweet potatoes to the list. She said both can help reduce stress and boost the ...
Cooked red cabbage is 91% water, 7% carbohydrates, 1% protein, and contains negligible fat (table). It has a high content of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV) per 100-gram amount, and is a moderate source of vitamin B6 (17% DV) (table).
Related: The Mediterranean Diet Was Named Healthiest Diet for the 8th Year In a Row, Here's Why 1. Beans. Beans are a great source of fiber, vitamins and minerals like potassium, magnesium and ...
Although rarely abundant, wild cabbage is found on the coasts of Britain, France, Spain, and Italy. [4] Wild cabbage is a hardy plant with high tolerance for salt and lime. Its intolerance of competition from other plants [11] typically restricts its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English ...
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.