BOTANICAL NAME : Brassica oleracea var. capitata Linn.
COMMON NAME : Bund Gobhi
FAMILY : Cruciferae
CHROMOSOME NUMBER : 2n=2x=18
USES (common for all cole crops)
- These are eaten in the raw state as well as cooked.
- These are known for their rich source of vitamin A and C. Also, contains minerals including P, K, Ca, Na and Fe.
- There may be some protective properties against human bowl cancer in these vegetables.
- They are used against ailments such as gout, diarrhea, coeliac trouble, stomach trouble, deafness and headache.
- The leaves are used to cover wounds and ulcers and also recommended against hangover.
- Cabbage juice is said to be a remedy against poisonous mushrooms and also used as a gargle against hoarseness.
ORIGIN AND HISTORY
- Cabbage was originated from a wild non-heading type plant Brassica oleracea var. sylvestris Syn. (Brassica sylvestris) commonly known as wild cliff cabbage or cole worts.
- It is native to the Mediterranean region.
- The real headed cabbage was evolved in Germany.
- The savoy cabbage originated in Italy and spread to France and Germany in the sixteenth and seventeenth centuries.
- At present, cabbage is grown in Caribbean countries, Indonesia, Malaysia, Central East and West America.
The nutritive value of cabbage per 100 g of edible portion is given here under:
NUTRITIVE VALUE AND USES
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Energy (k cal)
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24
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Riboflavin (mg)
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0.05
|
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Moisture (g)
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92.4
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Niacin (mg)
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0.3
|
|
Protein (g)
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1.3
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Ascorbic acid (mg)
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47
|
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Fat (g)
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0.2
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Ca (mg)
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49
|
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CHO (g)
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5.4
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P (mg)
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29
|
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Vitamin A (IU)
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130
|
Fe (mg)
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0.4
|
|
Thiamin (mg)
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0.05
|
|
|
- Cabbage leaves are low in calories (24 per cent), fat (0.2 per cent) and carbohydrates (5.4 per cent).
- It is a good source of protein (1.3 per cent).
- Cabbage is an excellent source of minerals such as calcium, iron, magnesium, sodium, potassium, and phosphorus.
- It contains good amount of ascorbic acid.
- Cabbage is used mainly as a vegetable and nice pickle (sauerkraut) is prepared from it.
- It is also used for salad purposes.
- Cabbage is well known for its medicinal properties. It is widely used for cough, fever, peptic ulcers and skin diseases.
AREA AND PRODUCTION
- India is the third largest producer of cabbage in the world.
- It is mainly grown in states like Uttar Pradesh, Orissa, Bihar, Assam, West Bengal, Maharashtra and Karnataka.
- Apart from India, the other major cabbage producers in the world are China, Russian Federations, Japan, Korea Republic, Poland, USA, Indonesia and Ukraine.
- The area under this crop in India is 369 thousand ha having a production 7949 thousand tonnes with a productivity of 21.5MT/ha (NHB, 2011.
VARIETIES/HYBRIDS
The cabbages are classified into three broad groups:
- White Cabbage: Most common shapes for cultivated cabbages are pointed, round and flat or drumhead.
- Red Cabbage : Leaves have distinct coat of wax and tolerant to diamond back moth.
- Savoy Cabbage: Blistered leaves and the shape is pointed round and flat.
A. White Cabbage: cultivars are divided into 3 groups on the basis of maturity of heads after transplanting
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Early Group (Takes 55-70 days to maturity)
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Mid season Group (Cultivars fall between early and late) 80-90 days
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Late Group (Takes 85-130 days)
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Golden Acre, Pride of India, Copenhagen Market, Pusa Ageti, Pusa Mukta, Pusa Sambandh (Synthetic var.) Pusa Synthetic
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Wisconsin All Green, All Heads early, Glory of Enkhuizen, September,
Pusa Drum Head
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Pusa Drum Head, Danish Ball Head, Indian Edips, Late Flat Dutch, Late K-1, Late Large Drum Head
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B. Red Cabbage: 1. Red Acre 2. Red Mammoth
C. Savoy Cabbage:
Perfection (Syn. Chieftain)The varieties can also be grouped as open pollinated and hybrid varieties
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