name: Savoy Cabbage

flavor_db_name_variants: savoy cabbage

source: foodb

status: draft

food_db_id: Savoy cabbage

id: 2

name_scientific: Brassica oleracea var. sabauda

description: Savoy cabbage (Brassica oleracea convar. capitata var. sabauda L. ) is a variety of the cabbage, a cultivar of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable. A variety of the savoy cabbage is the January King Cabbage. Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil. Cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look are signs of desirable quality. Whole cabbages are preferred whenever possible as pre-cut or preshredded cabbage has a greatly diminished vitamin content. Peak season for most cabbages runs from November through April. Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture hastens decay. Cabbage provides fiber, vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium.

itis_id: null

wikipedia_id: Savoy cabbage

picture_file_name: 2.jpg

picture_content_type: image/jpeg

picture_file_size: 155178

picture_updated_at: 2012-04-20T09:39:54.000Z

legacy_id: 2

food_group: Vegetables

food_subgroup: Cabbages

food_type: Type 1

created_at: 2011-02-09T00:37:15.000Z

updated_at: 2019-05-14T18:04:13.000Z

creator_id: null

updater_id: null

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 1216010

export_to_foodb: true

public_id: FOOD00002