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Savoy cabbage, Brassica oleracea var. sabauda / Cruciferae (Brassicaceae)
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 10.00-18.20 kcal
Fats: 0.20-0.40 g
Fibres: 0.90-1.08 g

Fat Acids

Saturated: 0.10-0.10 g
Polyunsat.: 0.20-0.20 g

Minerals

Calcium: 25.00-30.00 mg
Zinc: 0.260-0.300 mg
Chlorine: 45.00-45.00 mg
Phosporus: 5.00-45.00 mg
Iron: 0.10-1.50 mg
Magnesium: 22.00-22.00 mg
Manganese: 0.100-0.140 mg
Potasium: 152.00-360.00 mg
Selenium: 1.00-1.00 µg
Sodium: 1.00-3.00 mg
Iodine: 2.10-2.10 µg
Proteins: 0.30-1.80 kcal
Carbohidrates: 1.70-2.05 g

Liposoluble Vitamins

A Retinol: 0.00-31.42 µg
A Carotenoids: 197.00-610.00 µg
K or Filoquinone: 11.00-11.00 µg

Liposoluble Vitamins

B1 or Thiamine: 0.010-0.211 mg
B2 or Riboflavine: 0.007-0.079 mg
B3 or Niacine: 0.30-0.5 mg
B5 or Pantothenic Acid: 0.08-0.08 mg
B6 or Piridoxine: 0.119-0.150 mg
B9 or Folic Acid: 12.00-21.00 mg
C or Ascorbic Acid: 12.00-21.00 mg
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 24.86-28.00 kcal
Fats: 0.38-0.40 g
Fibres: 2.57-2.57 g

Minerals

Calcium: 47.00-51.00 mg
Zinc: 0.262-0.262 mg
Chlorine: 22.00-22.00 mg
Phosporus: 55.60-113.00 mg
Iron: 0.600-0.900 mg
Magnesium: 12.00-12.00 mg
Manganese: 0.200-0.200 mg
Potasium: 252.00-252.00 mg
Selenium: 1.23-1.23 µg
Sodium: 9.00-9.00 mg
Proteins: 2.80-2.95 kcal
Carbohidrates: 2.41-3.20 g

Liposoluble Vitamins

A Retinol: 6.50-6.50 µg
A Carotenoids: 39.00-39.00 µg
E or Tocoferol: 2.50-2.50 mg

Liposoluble Vitamins

B1 or Thiamine: 0.059-0.100 mg
B2 or Riboflavine: 0.042-0.064 mg
B3 or Niacine: 1.00-1.00 mg
B5 or Pantothenic Acid: 0.210-0.210 mg
B6 or Piridoxine: 0.156-0.156 mg
B9 or Folic Acid: 49.40-85.00 mg
C or Ascorbic Acid: 49.40-85.00 mg
Savoy cabbage
Savoy cabbage is commonly known as cabbage of wrinkled leaves. Cabbages are the most popular group of the brassicas.

The leaves of this vegetable have a pale to dark green colour and are covered with a waxen substance. The leaf is characterized by an irregular surface.
Nutrition and eating
The Savoy cabbage is one of the vegetable varieties with a greater content of vitamins, minerals and trace elements. It is a winter vegetable, a perfect food to protect the organism against influenza. A ration of this cabbage contains the recommended daily amount of vitamin C for a person. It contains as much calcium as two glasses of milk, and it is a great substitute in case of intolerance to milk or in case of being allergic to its proteins.
The fruit
Savoy cabbage (oleracea Brassica, var. sabauda) is commonly known as cabbage of wrinkled leaves. Cabbages are the most popular group of the brassicas.

The leaves of this vegetable have a pale to dark green colour and are covered with a waxen substance. The leaf is characterized by an irregular surface. There exists no important industrial process for Savoy cabbages; therefore its production is intended for consumption in fresh.

It is usually cooked, resulting in a very good ingredient for several dishes. It is an ideal product for winter cooking, stews, soups, thick vegetable soup, sautéed potatoes, pork, stuffing, etc. It makes a very good combination with truffle, pith and pâté.

Savoy cabbage is a similar variety to white cabbage and it is also known wrinkled cabbage. This cabbage is characterized by its wrinkled and somewhat bulky leaves, more or less curled, of a green, somewhat bluish colour.

They are regarded as very nutritious vegetables, thanks to the amount of vitamins and minerals contained in them. They have a very low content in calories (24.86-28 kcal per 100 g of fresh produce) reason why they are included in hypocaloric diets.

The raw leaves and stems are used in salads. They admit multiple ways of cooking; fried, roasted, grilled or boiled, these vegetables are added to soups and stews. Cabbages are also stuffed with bacon, meat, entrails, species or herbs, rice or dry fruit.

They can be stored outside the fridge and they are kept at environmental temperature in good conditions for several days.

The main product made from these cabbages is choucroute. This product is obtained from fermentation in brine and it is native to Asia. With this processing, cabbages maintain most of their vitamins and minerals and they become very digestive.
The plant
The plant belongs to the family of Cruciferae (Brassicaceae). It is a biennial herbaceous plant whose leaves of deep nerves form a compact head of different shapes.

It is highly resistant to severe climatic conditions, mainly in winter. It can be cultivated in earth-soils which are low in nutrients but well-worked.
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