{"title":"卷心菜","authors":"M. K. Pritchard, R. Becker","doi":"10.1163/1574-9347_bnp_e617850","DOIUrl":null,"url":null,"abstract":"\" In addition, store the urine of anyone who habitually eats cabbage; warm it, bathe the patient in it. With this treatment you will soon restore health; it has been tested....Thos who cannot see clearly should bathe their eyes in this urine and they will see more. \" Cato, 'On Farming' (234‐149 B.C.) Plant Parts and Biology The cabbage we eat is Brassica oleracea. This species is bred into cabbage, broccoli, cauliflower, kale, collards, and brussel sprouts. The actual cabbage we eat is just the leaves of the plant that are folded into a compact head. Although, the leaves are covered in a wax that gives them a gray green or blue green color, cabbage can come in many shades like magenta or red. Cabbage grows naturally, and therefore is common in, countries in the temperate zone (such as Europe, Northern America, and Northern Asia). History Cabbage is one of the oldest vegetables cultivated by humans. Pots containing cabbage from as long ago as 4000 B.C. have been found in China. Wild cabbage is a looser leaf variety, resembling kale, and was brought to Europe from Asia by the Celts, where it was cultivated into the modern variety. The Romans, especially Cato, were extremely fond of cabbage for its nutritional and medicinal qualities. He recommended eating cabbage before a night of heavy drinking and the Roman cure for a hangover was to eat more cabbage. Cabbage was often taken aboard 18 th century shipping expeditions for nutrition and its medicinal properties. During World War I, American did not want to buy anything with a German‐ sounding name, so American sauerkraut producers labeled their product as \" liberty cabbage \" during the war. Nutrition 35 grams (half a cup) of raw common cabbage, shredded, contains 8 calories, 6 mg of sodium, and 2 carbohydrates. It has 0.1 g of fat and protein, so it should be paired with other foods to in order to receive enough amino acids. While this serving of cabbage has 1% of the percent daily value of Vitamin A and iron, it contains 2% of the percent daily value of Calcium. Cabbage is much higher in Vitamin C, which consists of 24% of the percent daily value. Cabbage is good for you because it is low in saturated fat and cholesterol and high in Thiamine, Vitamin B6, Magnesium, Folate, Potassium, and Magnesium. It is also a good …","PeriodicalId":115368,"journal":{"name":"Quality and Preservation of Vegetables","volume":"18 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Cabbage\",\"authors\":\"M. K. Pritchard, R. Becker\",\"doi\":\"10.1163/1574-9347_bnp_e617850\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\\" In addition, store the urine of anyone who habitually eats cabbage; warm it, bathe the patient in it. With this treatment you will soon restore health; it has been tested....Thos who cannot see clearly should bathe their eyes in this urine and they will see more. \\\" Cato, 'On Farming' (234‐149 B.C.) Plant Parts and Biology The cabbage we eat is Brassica oleracea. This species is bred into cabbage, broccoli, cauliflower, kale, collards, and brussel sprouts. The actual cabbage we eat is just the leaves of the plant that are folded into a compact head. Although, the leaves are covered in a wax that gives them a gray green or blue green color, cabbage can come in many shades like magenta or red. Cabbage grows naturally, and therefore is common in, countries in the temperate zone (such as Europe, Northern America, and Northern Asia). History Cabbage is one of the oldest vegetables cultivated by humans. Pots containing cabbage from as long ago as 4000 B.C. have been found in China. Wild cabbage is a looser leaf variety, resembling kale, and was brought to Europe from Asia by the Celts, where it was cultivated into the modern variety. The Romans, especially Cato, were extremely fond of cabbage for its nutritional and medicinal qualities. He recommended eating cabbage before a night of heavy drinking and the Roman cure for a hangover was to eat more cabbage. Cabbage was often taken aboard 18 th century shipping expeditions for nutrition and its medicinal properties. During World War I, American did not want to buy anything with a German‐ sounding name, so American sauerkraut producers labeled their product as \\\" liberty cabbage \\\" during the war. Nutrition 35 grams (half a cup) of raw common cabbage, shredded, contains 8 calories, 6 mg of sodium, and 2 carbohydrates. It has 0.1 g of fat and protein, so it should be paired with other foods to in order to receive enough amino acids. While this serving of cabbage has 1% of the percent daily value of Vitamin A and iron, it contains 2% of the percent daily value of Calcium. Cabbage is much higher in Vitamin C, which consists of 24% of the percent daily value. Cabbage is good for you because it is low in saturated fat and cholesterol and high in Thiamine, Vitamin B6, Magnesium, Folate, Potassium, and Magnesium. It is also a good …\",\"PeriodicalId\":115368,\"journal\":{\"name\":\"Quality and Preservation of Vegetables\",\"volume\":\"18 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quality and Preservation of Vegetables\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1163/1574-9347_bnp_e617850\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality and Preservation of Vegetables","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1163/1574-9347_bnp_e617850","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
" In addition, store the urine of anyone who habitually eats cabbage; warm it, bathe the patient in it. With this treatment you will soon restore health; it has been tested....Thos who cannot see clearly should bathe their eyes in this urine and they will see more. " Cato, 'On Farming' (234‐149 B.C.) Plant Parts and Biology The cabbage we eat is Brassica oleracea. This species is bred into cabbage, broccoli, cauliflower, kale, collards, and brussel sprouts. The actual cabbage we eat is just the leaves of the plant that are folded into a compact head. Although, the leaves are covered in a wax that gives them a gray green or blue green color, cabbage can come in many shades like magenta or red. Cabbage grows naturally, and therefore is common in, countries in the temperate zone (such as Europe, Northern America, and Northern Asia). History Cabbage is one of the oldest vegetables cultivated by humans. Pots containing cabbage from as long ago as 4000 B.C. have been found in China. Wild cabbage is a looser leaf variety, resembling kale, and was brought to Europe from Asia by the Celts, where it was cultivated into the modern variety. The Romans, especially Cato, were extremely fond of cabbage for its nutritional and medicinal qualities. He recommended eating cabbage before a night of heavy drinking and the Roman cure for a hangover was to eat more cabbage. Cabbage was often taken aboard 18 th century shipping expeditions for nutrition and its medicinal properties. During World War I, American did not want to buy anything with a German‐ sounding name, so American sauerkraut producers labeled their product as " liberty cabbage " during the war. Nutrition 35 grams (half a cup) of raw common cabbage, shredded, contains 8 calories, 6 mg of sodium, and 2 carbohydrates. It has 0.1 g of fat and protein, so it should be paired with other foods to in order to receive enough amino acids. While this serving of cabbage has 1% of the percent daily value of Vitamin A and iron, it contains 2% of the percent daily value of Calcium. Cabbage is much higher in Vitamin C, which consists of 24% of the percent daily value. Cabbage is good for you because it is low in saturated fat and cholesterol and high in Thiamine, Vitamin B6, Magnesium, Folate, Potassium, and Magnesium. It is also a good …