Showing 13–15 of 15 results
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Romana
Read moreIn the case of Romaine lettuce, also known as Roman salad or summer endive, the firm yet thin leaves grow steeply upright to form a long, loose head. The leaf texture somewhat resembles savoy cabbage due to its pronounced leaf ribs, while the color can vary from green to dark brown or reddish. Romaine lettuce is crisp, juicy, and has a hearty, slightly bitter taste. The red varieties are more delicate and milder in flavor. This vitamin-rich lettuce can be enjoyed not only raw but also when steamed.
Source: CMA
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Savoy cabbage
Read moreSavoy cabbage is available year-round. Early varieties have a light, tender heart with pale green leaves, while late varieties tend to have darker leaves and a pronounced cabbage flavor. When steamed, Savoy cabbage provides potassium, iron, folic acid, and a high content of Vitamin C. The outer leaves should be removed before preparation.
Source: CMA
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White cabbage
Read moreThe firm heads of white cabbage are formed from light yellowish-green to deep green leaves, with the outer leaves often covered in a waxy layer. White cabbage’s status as one of the most popular German vegetables is attributed to its variety of healthy ingredients: potassium and iron, as well as Vitamin B6, Vitamin C, and Vitamin K, which is responsible for blood clotting. Additionally, white cabbage contains mustard oils, which belong to the group of secondary plant substances.
White cabbage can be stored in the refrigerator for several days without any issues. An opened head should be covered with plastic wrap when storing.
Source: CMA
