So many of the foods today come from so far back that historians have lost their traces in time. Cabbages are one of them and although such a common food item, it is one of the oldest, originating by all accounts in the eastern Mediterranean and Asia Minor, with some evidence suggesting, however, that the Celts had an important role in popularizing this food plant.
Cabbages into Europe – From the Celts to the Romans
The history of the domesticated cabbage dates to the ancient Greeks and Roman times, but it is known that the original wild cabbage existed long before that. Evidence shows that the Brassica oleracea (the scientific name for wild cabbage) was cultivated in China 4000 years before the Common Era.
It is also believed that the Latin name of Brassica was influenced by the Celts – the equivalent of Brassica in Celtic language is bresic, which translates as cabbage. The Celts may have introduced cabbage into Europe before the Romans during the conquests in the Mediterranean lands at first, and later in Asia Minor and the British Isles.
Nowadays, historians believe different cabbages were developed alongside: that the hard-headed was grown by the Celts and Nordic people in the cooler regions of Europe, while warm-tolerant cabbages were developed by people in the Mediterranean.
When cabbage reached America
Cabbage reached America in the early sixteenth century and was planted by the colonists, but written evidence of it doesn’t date until the latest decades of the century, by then cabbages having become popular both with a larger number of colonists and with the American Indians.
Various varieties started to be developed in the seventieth and eighteenth century, countries such as Germany and France contributing a lot to the production of cabbage varieties in those times, to this day most of the types of cabbages grown in the United States originating in Germany.
The majority of the worldwide cabbage is nowadays grown in China, the second-largest producing country is India, and Russia the third.
Nutritional Value of Cabbages
Low in saturated fat and cholesterol, but high in relevant vitamins and minerals, cabbages support good health, aiding digestion and weight-loss among others. 100 grams of raw cabbage provide the following:
General profile
Calories 25
Protein 1.3 g
Dietary fiber 2.5 g
Fat 0.1 g
Water 92.2 g
Vitamins
Vitamin A 98.0 IU
Vitamin B6 0.1 mg
Vitamin C 36.6 mg
Vitamin E 0.2 mg
Vitamin K 76.0 mcg
Thiamin 0.1 mg
Niacin 0.2 mg
Folate 43.0 mcg
Pantothenic acid 0.2 mg
Choline 10.7 mg
Betaine 0.4 mg
Minerals
Calcium 40.0 mg
Iron 0.5 mg
Magnesium 12.0 mg
Phosphorus 26.0 mg
Potassium 170 mg
Sodium 18.0 mg
Zinc 0.2 mg
Manganese 0.2 mg
Selenium 0.3 mcg
Fluoride 1.0 mcg
Health Benefits of Cabbage
Eating nutritional foods always comes with health benefits and the more diversified the diet, the bigger the impact on health. Cabbage, due to the high water content and to containing fiber, does not only support proper digestion but as well decreases the risk of cardiovascular diseases because it contains many antioxidants too.
Cabbage packs about 20 flavonoids and 15 phenols, key agents in improving and maintaining heart health.
With a substantial amount of vitamin K, cabbage also supports brain health by improving concentration and preventing nerve damage. Regular consumption of cabbage fights against the effects of Alzheimer’s disease and other brain-related conditions.
High in sulfur, cabbage is a power food for improving skin conditions and maintaining healthy hair and nails. In addition, the sulhur content can help detoxify the body by removing toxins associated with arthritis and rheumatism.
And probably the most popular use for cabbage as a remedy is to relieve hangovers. Cabbage has been a hangover healer since Roman times.