Abstract:
Cabbage is a member of the Brassicaceae
(Cruciferae) family which includes crops
such as Kale, Cauliflower, Broccoli and
Radish
• Three main types: Green, Red and Savoy
• One of the most widely grown, popular
and nutritious vegetables in Kenya mainly
for the domestic market
• Grown by both small and medium scale
farmers
• Contains Calcium, Iron, Vitamin A, C & E,
Minerals, Riboflavin, Nicotinamine and
Ascorbic Acid
• Cabbage has cleansing effect of stomach
and intestinal tract if consumed raw without
salt due to high sulphur and chlorine content