48: Cabbage
Cabbage is a leafy vegetable that belongs to the Brassica family. It is an excellent source of vitamins C, K, and B6, as well as minerals such as calcium and potassium. Cabbage comes in various colors, including white, purple, and green. It is widely used in salads, soups, stews, and stir-fries, and it can also be fermented to make sauerkraut or kimchi. The crispy texture and mildly sweet flavor make cabbage an ideal ingredient for a variety of dishes. It is also a low-calorie food, making it a popular choice for those who are looking to maintain a healthy diet. Whether raw or cooked, cabbage is a versatile and delicious vegetable that can be enjoyed in a multitude of ways.
