The leaf races grown for the open foliage Karnataka : Belgaum, Hassan, Belvey, Mysore, Dakshin Kannad and Tamil Nadu (The Nilgiris).Īpart from India, the other major producers in the world are China, Russian Federation, Japan, Korea, Republic, Poland, USA, Indonesia and Ukraine.īailey (1930) classified the cultivated Oleracea into 7 divisions.Ī.Orissa : Baleshwar, Balangir, Cutak, Dhankanan, Ganijam, Koenjhar and Koraput.Gujarat : ehsana, Khera, Baroda and Gandhinagar.Bihar : Patna, Nalanda, West and East Champaran, Muzzafarpur, Vaishali, Bhagalpur, Darbangha and Madhubani.Rajasthan : Jaipur, Alwar and Ganganagar.Haryana :Hisar, Sonepat, Gurgaon, Ambala, Karnal and Panipat.Uttranchal : Almora, Chamoli, Utrkashi and Dehradun.The various cabbage growing belts in different states of India are as given below (NHB, 2000) The highest productivity was in Tamil Nadu. Productivity of cabbage during 1998-99 was 23.4 t /ha in India which was near to the world average productivity 24.1 t /ha. Source : Horticultural Data Base (2000) NHB Gurgaon. Area, production and productivity from 1987-1988 to 1998-99 in India are given in Table - 1.Īrea, Production and Productivity of Cabbage in India It is mainly grown in the states like Uttar Pradesh, Orissa, Bihar, Assam, West Bengal, Maharashtra and Karnataka in the country. India is the third largest cabbage producer in the world. Model studies and epidemiological data in humans have confirmed the protective role of cabbage studies and epidemiological data in humans have confirmed the protective role of cabbage on the development of cancer. Cabbage is also reported to have significant anti cancer activity. Fresh cabbage juice is reported to have anti bacterial activity and has been shown to inhibit the growth of various strains of lactic acid bacteria. Cabbage is one of the best sources of a sulphur containing amino acids. A clinical study has indicated that concentrated cabbage juice is significantly effective in healing peptic ulcers. Fresh cabbage juice is reported to contain a heat labile antipeptic ulcer component. In ayurvedic medicine, cabbage leaves are prescribed for cough, fever, skin diseases, peptic ulcers, urinary discharge and hemorrhoids. Cabbage is well known for its medicinal properties. It has also been reported that most of the goitrogen properties of cabbage could be lost during cooking. Although the enzymatic hydrolytic products from the glucosinolates are goitrogenic, some of these breakdown products have anticancerous properties. The total glucosinolate content of white cabbage cultivars ranged from 299-1288 ppm, whereas the goitrin content varied from 1.2 to 26.0 ppm. The goitrin is formed subsequent to hydrolysis and then through cyclization of an unstable isothiocyanate containing hydroxyl group. The thioglucosides (sinigrin) are non goitrogenic which depends upon enzymatic hydrolysis in presence of the enzyme (progoitrin and epi-goitrin) is the precursors of an anti thyroid compound called goitrin. The thioglucosides with their associate enzyme (s) impart the desirable culinary flavour to cabbage, broccoli and cauliflower. Cabbage contains goitrogens which cause enlargement of thyroid glands. Flavour in cabbage leaves is due to the glycoside sinigrin. It is also used for salad mixed in tomato, green chilies, beetroot etc. The presence of 2-propenyl isothiocyanate in both white and red cabbage and 3-butenyl isothiocynate in red cabbage has also been reported.Ĭabbage is used commonly as vegetables. The major volatile sulfur compounds (dimethyl disulfide and hydrogen sulfide) of cooked cabbage are derived from a precursor of 1, S methyl cysteine sulfoxide, a free amino acid. Cabbage contains thermo labile sulphur compounds, which evolve sulfurous odours. Both mono and diacylated cyanidin derivatives have been identified in red cabbage. Red cabbage is a rich source of anthocyanin pigments. Cooking or shredding of cabbage and leaving it exposed to air can result in substantial loss of ascorbic acid. Ascorbic acid content varies from 30-65 mg per 100 g fresh weight. It has substantial amounts of β carotene provitamin A), ascorbic acid, riboflavin, niacin and thiamine. Cabbage is an excellent source of minerals such as calcium (39 mg), iron (0.8 mg), magnesium (10 mg), sodium (14.1 mg), potassium (114 mg) and phosphorus (44 mg). Cabbage proteins are comparable to pea proteins, in biological value, digestibility and NPU. It is good sources of protein (1.3 per cent) which contains all essential amino acids, particularly sulphur containing amino acids. Cabbage leaves are low in calories (27 per cent), fat (0.1 per cent) and carbohydrates (4.6 per cent).
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