Leaves of Brassica oleracea var. capitata. A 100‐g portion (boiled) is a rich source of vitamin C; a good source of folate; a source of vitamin B1; provides 2 g of dietary fibre; supplies 15 kcal (65 kJ). See also collard; sauerkraut; savoy; spring greens.
Subjects: Cookery, Food, and Drink — Medicine and Health.