Cabbage

Cabbage is a leafy green vegetable that is widely cultivated and consumed globally, including in Nepal. It belongs to the Brassica family and is rich in essential nutrients like vitamin C, vitamin K, dietary fiber, and folate. Cabbage also contains antioxidants and is low in calories, making it a healthy addition to various diets.

Nutrients:

• Vitamin C: Boosts immunity and promotes skin health.
• Vitamin K: Essential for blood clotting and bone health.
• Fiber: Aids digestion and supports gut health.
• Folate: Important for cell division and DNA synthesis.
• Antioxidants: Help protect cells from oxidative damage.

Production in Nepal:

Cabbage is a significant vegetable crop in Nepal, grown mainly in the hilly and mid-hilly regions. The favorable climate in these areas supports its cultivation. Major production regions include the Kathmandu Valley, Kaski, and other districts in the mid-hills. Nepal produces a substantial quantity of cabbage for both domestic consumption and export.

Consumption in Nepal:

Cabbage is a staple vegetable in the Nepali diet, often used in various dishes such as curries, stir-fries, and salads. It is particularly popular in winter when it is harvested in abundance. Cabbage is also used in traditional fermented foods like gundruk.

Overall, cabbage plays a crucial role in Nepal's agriculture and diet due to its nutritional value and adaptability to the country's diverse climates.