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Cabbage or headed cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is round in shape and has layers of superimposed leafs  related to crops such as broccoli, cauliflower and brussel sprouts and can be green, white or purple. Its earliest cultivation is known to be in Europe. It is widely produced in China and India. 


Savoy is the type of cabbage that has curly leaves and a mild flavor. Spring greens are loose headed and are commonly steamed. Green cabbage is the most widely grown cultivar that is used for cooking. For pickling, red cabbage is used. White cabbage is smooth and has pale green leaves. It is used often in salads.

Health benefits

  • Excellent source of vitamin C and vitamin A.
  • Rich in polyphenols, a type of antioxidant that helps fight against cancer. The antioxidants called anthocyanins in red cabbage are both cancer fighting and anti inflammatory.
  • Its anti inflammatory property helps prevents arthritis, strokes, Alzheimer’s, cancer and other inflammation related diseases.
  • One of the best health benefit of cabbage is because of the presence of glucosinolates that help prevent colon cancer, prostrate cancer, bladder and breast cancer.
  • Cabbage juice heals stomach ulcers and other problems associated to stomach and digestion.
  • Research has shown that cabbage is better at lowering cholesterol than a particular drug that is given for the same purpose.
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