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There are hundreds of different kinds of cabbage; the following are the most popular varieties .
 Green, the most common cabbage, has mild flavor that can be enjoyed raw or cooked.  Bokchoy, or Chinese cabbage, forms a celery like stalk of white leaves; it is higher in calcium. Red cabbage is similar to the green varieties, but it is much higher in vitamin C than other types.  Savoy cabbage has ruffles yellow- green outer leaves and is higher in beta carotene than other varieties.  Benefits Low in calories and high in fibre. An excellent source of vitamin C. May help prevent colon cancer and malignancies stimulated by estrogen. |
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