sign in sign up
<<
Home , Chinese cabbage

Health and Learning Success Go Hand-in-Hand Do more. Watch less. API scores improve when students limit screen time. Spring testing is around the corner. Encourage students to turn off the TV and other electronic screens and get at least one hour of physical activity each day to help keep them healthy, strong and focused. Harvest of the Month connects with core curricula to introduce students to fruits and and ways to be more active.

E Exploring California G A B B By offering activities that allow students to experience cabbages A C E) using their senses, it engages them in the learning process and RED (PURPL Network for a Healthy California creates increased interest, awareness and support for eating more fruits and vegetables. Tools: is a n Green, red (or purple), savoy and Chinese cabbage cruciferous of the mustard ABBAGE varieties; harvest from school garden Y C VO n family. Cruciferous A Two heads of each variety S vegetables are plants n Small sample cups (four cups per group of four students) that contain indoles n White board and markers and isothiocyanates, n Cutting board and knife phytochemicals with Optional: Paper and pencils or other art supplies anti-cancer properties. Sensory Exploration Activity: n Wash and drain one head of each variety n Chop and fill sample cups, keeping varieties separate; label cups and set aside n Display four unwashed cabbage heads in front of room n Divide students into groups of four n Compare different types of cabbages’ nutrient values; identify when, where and how cabbage is grown in California* Nutrition Facts n Distribute sample cups to groups, one variety at a time Serving Size: 1 cup raw , shredded (70g) n Observe tastes, colors and textures; record observations on board Calories 19 Calories from Fat 1 n Discuss similarities and differences between varieties; vote on class favorite % Daily Value Optional: Ask students to select and draw one variety Total Fat 0g 0% *Refer to Home Grown Facts on page 3. Saturated Fat 0g 0% Trans Fat 0g For more ideas, reference: Cholesterol 0mg 0% Kids Cook Farm-Fresh Food, CDE, 2002. Sodium 20mg 1% Cooking in Class: Reasons to Eat Cabbages Total Carbohydrate 4g 1% Fruity Cabbage Salad One serving of raw shredded Dietary Fiber 2g 9% Ingredients: cabbage provides: n Sugars 2g Makes 35 tastes at ¼ cup each An excellent source of Vitamin C and Protein 1g Vitamin K. n 6 cups green cabbage, shredded n Vitamin A 14% Vitamin C 36% Calcium 2% Iron 2% (about 1-lb.) A good source of Vitamin A (includes red, purple and savoy varieties). n 2 large red apples, chopped n BAG Source: www.nutritiondata.com A good source of folate AB E n C ¾ cup raisins E (includes savoy and S For nutrition information in bar graph n E N ¹⁄ cup light mayonnaise I ³ Chinese varieties). H

format, visit the Educators’ Corner at C n ¾ cup canned pineapple juice www.harvestofthemonth.com. n Small paper plates and forks Mix cabbage, apples and raisins in large bowl. In separate bowl, whisk mayonnaise and pineapple juice. Add to February Events salad and toss gently. Serve immediately. n American Heart Month n National Future Farmers of Source: CDE, 2006. America Week CABBAGES n National Children’s Dental February Health Month E G A How Much Do I Need? What’s in a Name? B B A A serving of cabbage is one cup raw shredded leaves (about Pronunciation: k˘ab’˘j C N E two cupped handfuls). When cooked, this is about one-half cole E Spanish name: R cup. Remind students that eating a variety of colorful fruits Family: G and vegetables throughout the day will help them reach their Genus: recommended needs. Species: Recommended Daily Amounts of Group: Capitata Fruits and Vegetables* Cabbage is a cole crop of the Mustard family (Brassicaceae) Kids, Ages 5-12 Teens, Ages 13-18 Adults, 19+ and its varietal name, B. oleracea Capitata, distinguishes this cruciferous vegetable as being “in the form of a head.” 2½ - 5 cups 3½ - 6½ cups 3½ - 6½ cups per day per day per day (The Brassicaceae family was formerly called Cruciferae.) The word cabbage derives from the French word caboche, *Ranges take into account three activity levels: sedentary, moderately active meaning “head.” and active. For example, active individuals should aim to eat the higher number of cups per day. Visit www.mypyramid.gov to learn more. The species B. oleracea, or wild cabbage, is grouped into seven major based on development. (See chart below for cultivars.) Within the Capitata Group, there are Eat Your Colors more than 400 cabbage varieties but most common are Fruits and vegetables come in a rainbow of colors. Eat a the green, red, purple and savoy varieties. Most Asian variety of colorful fruits and vegetables every day — red, cabbage varieties belong to another species, B. rapa. This yellow/orange, white, green and blue/purple. These may includes Chinese cabbage, which is also known as Napa or lower the risk of some cancers. Cabbages come in a variety cabbage. of colors including green, white, yellow, red and purple. However, their nutrient content classifies them in the green B. oleracea Group Includes and blue/purple color groups.* Acephala Kale, greens Alboglabra Kai-lan (Chinese ) Color Group Health Benefits Examples of Fruits and Vegetables Botrytis Green Help maintain vision Green, Chinese and Capitata Cabbage health and strong savoy cabbages; Gemmifera Brussels sprouts bones and teeth ; kale; broccoli; Gongylodes Kohlrabi Brussels sprouts; cherimoya; avocados Italica Broccoli Blue/Purple Help maintain healthy Purple and red For more information, visit: aging, memory cabbages*; eggplants; http://plants.usda.gov function and urinary dried plums; figs; raisins tract health

*Do Student Sleuths on page 3 to learn more about color groupings. For more information, visit: Just the Facts www.fruitsandveggiesmatter.gov n Many vegetables evolved from the original wild cabbage including broccoli, Brussels sprouts, cauliflower, collards, kale and kohlrabi. S tudent Advocates n All cole crops can be cross-bred, making it easy and National Future Farmers of America Week takes place in economical to develop new cabbage varieties.* February. Encourage students to participate in community n Primary uses of cabbages include processed coleslaw activities and show their appreciation for California’s farmers. (40 – 45%), fresh head (35%), sauerkraut (12%), For example: various fresh-cut products (5 –10%) and dried (less than 5%). n Interview local farmer(s). Ask details about daily schedule, n work duties and why he/she likes it. Submit article for Technological advancements in packaging have school newsletter. increased the number of cabbage heads for market about 30 percent since 1996. n Send letter of appreciation to a farmer (anonymous or personal). *For more information about cole crops, refer to Cycle I (Broccoli) or download from www.harvestofthemonth.com. n Contact a local farm and ask to be a guest visitor for the day. Sources: n Write a children’s book (with illustrations) about the life of www.fruitsandveggiesmatter.gov/month/cabbage.html a farmer. Imagine what life would be like without farms. www.ers.usda.gov/Briefing/Vegetables/vegpdf/ FrCabbageHigh.pdf For more information, visit: http://www.ffa.org A Shred of Cabbage History S tudent Sleuths n As early as 600 B.C.E., wild cabbage indigenous to 1 Make a list of that you eat and Asia and the Mediterranean slowly spread into Northern those you would try. What phytochemicals do they Europe by the Celts and later the Romans. contain and what health benefits do these provide to your n Able to store for long periods, cabbage was a staple item body? Develop a list of snack suggestions that include of Europeans in the Middle Ages. Its juice was commonly cruciferous vegetables and share with your classmates. used to heal wounds and as a cough remedy. 2 Fruits and vegetables are categorized into color groups n In 1541, French explorer Jacques Cartier introduced based on their nutrients and phytochemicals. Research cabbage to North America. why red cabbage is part of the blue/purple color group n Since cabbage contains lots of Vitamin C, other explorers, (not the red group) and white-colored cabbage is part including Captain Cook, traveled with it in order to prevent of the green color group. (Hint: Find what nutrients and scurvy. Cabbage rapidly spread across continent. phytochemicals are common to each color group.) What n Opening of trade with Asia in the late 19th century other fruits or vegetables fit into these color groups? Look brought Chinese cabbage to California. for recipes you can prepare at home that include these For more information, reference: fruits and vegetables. http://aggie-horticulture.tamu.edu 3 Blue/purple fruits and vegetables — like purple and www.localharvest.org/cabbage.jsp red cabbages — contain anthocyanins. What are anthocyanins and what do they do for the mind and body? Develop a plan to include more blue/purple fruits and How Do Cabbages Grow? vegetables in your meals, if needed. Cabbage is the most easily grown vegetable of the Mustard For information, visit: family. It is a cool-season crop that matures prior to extreme heat. Cool-season crops are grown for vegetative parts, www.ers.usda.gov including the roots (carrots), leaves (cabbages), stems (celery) www.leafy-greens.org/cabbage_family.html and immature flowers (broccoli). Due to smaller plant size and shallow roots, cabbages are often started from seeds indoors. Home Grown Facts Growing Cabbage Heads n With over 13,000 acres harvested for cabbages, California leads the nation in commercial cabbage production at a Temperature Grows best at 50 to 75 F value of over $70 million. Soil Sandy loam or raised clay soil beds; requires n added compost and moisture The main growing regions are in the central coast (Monterey, San Benito and Santa Clara counties); Exposure Full sun or partial shade southern coast (Santa Barbara, Ventura, San Luis Obispo, Planting Seedlings spaced 1 to 2 feet apart; rows spaced Los Angeles, Orange and San Diego counties); and 2 to 3 feet apart southern desert (Imperial and Riverside counties). Days to maturity 50 to 90 days n Monterey, Ventura, Santa Barbara, Imperial and San Luis Harvest period Average two crops per year (winter and spring) Obispo are the leading cabbage-producing counties. Harvesting Hand-harvested and field packed n Cabbage is shipped year-round in California reaching its peak in March for traditional St. Patrick’s Day fare of For more information, reference: corned beef and cabbage. Green Power: Leaf and Flower Vegetables, 2005 Data Meredith Sayles Hughes, 2001. www.urbanext.uiuc.edu/veggies/cabbage1.html For more information, visit: www.nass.usda.gov/About_NASS/index.asp crown wrapper leaf www.cdfa.ca.gov/card/card_06.htm

Cafeteria Connections Promote students’ health by incorporating more cabbage into school meals. Gradually replace items that typically use shredded lettuce or lettuce pieces with shredded cabbage. Start with a quarter of the cabbage mixture and midrib butt compact portion work up to one-half. Image adapted from: www.inspection.gc.ca/english/plaveg/fresh/vegleg/cabbchou/cabbage.gif Source: Team Nutrition, “Food Works,” 1995. To download reproducible botanical images, visit the Educators’ Corner at www.harvestofthemonth.com. Physical Activity Corner School Garden: Grow a Head Pairing students with “workout buddies” can promote Note: Plan to harvest cabbage before temperatures reach 90 degrees. cooperation and increased participation. Celebrate the Tools: Lunar New Year in February by showing students how to n Cabbage seeds (multiple varieties, if possible) do Chinese jump rope, an activity to improve kinesthetic n Indoor pot(s) movement and endurance. Set aside time each week for n Outdoor container (with potting soil) or garden bed students to practice in a group. n Compost or all-purpose vegetable fertilizer Materials: Activity: n Chinese jump rope (extra long, thick elastic band) n Start seeds indoors following seed packet instructions. Activity: (Begin up to two months before last expected frost date.) n Two students place elastic band around ankles and stand n Transplant cabbage in full sun to large outdoor container a few feet apart. or garden bed. n Third student completes a series of jumps/tricks between n Space large cabbages 20 inches apart (12 inches apart for rope without touching the rope. small heads). n Each time student completes jump series, the rope moves n Keep soil moist. (Hint: Use mulch around plants.) up (calves, knees, waist, etc.); students should not stop n Fertilize every three weeks with compost. between jump series (to promote endurance). n Harvest firm cabbage heads by cutting the head from n If student misses jump or touches rope, move to next stem and removing outer leaves. student. Go Farther: While cabbage is growing, have students bring For more information, visit: in family recipes with cabbage as an ingredient.*

E www.kidnetic.com G *For complete activity, visit the Educators’ Corner at A B B www.harvestofthemonth.com. A C ) E L P Adapted from: www.lifelab.org R U Adventurous Activities (P D For more ideas, visit: Science Investigation: RE A Child’s Garden of Standards, CDE, 2004. Use cabbage juice to determine whether a substance is an acid or base. Materials: can opener, 1 can red cabbage (not sauerkraut), Literature Links colander, small bowl, measuring spoons, 3 glass jars, n Elementary: Tiny Green Thumbs 1 tablespoon vinegar, 1 tablespoon baking soda, 1 tablespoon by C.Z. Guest and What is a distilled water E G Plant? by Bobby Kalman. A B B Procedure: n A Secondary: Green Power: C RE E) n Open can of cabbage. Leaf and Flower Vegetables by D (PURPL n Use colander to drain cabbage juice into bowl. Meredith Sayles Hughes and 100 n Put two tablespoons (30ml) of juice into each glass jar. Vegetables and Where They Came From by William Woys n Add vinegar to first jar. Record color of juice. Weaver. n Add baking soda to second jar. Record juice color. For more ideas, visit: n Add distilled water to third jar. Record juice color. www.cfaitc.org/Bookshelf/Bookshelf.php n Discuss results. For sample discussion, visit the Educators’ Corner at www.harvestofthemonth.com. Source: The Science Chef Travels Around the World, Joan D’Amico and Karen Drummond, 1996. For more ideas, visit: www.harvestofthemonth.com Next Month: Peas

This material was funded by USDA’s Food Stamp Program through the California Department of Public Health’s Network for a Healthy California. These institutions are equal opportunity providers and employers. The Food Stamp Program provides nutrition assistance to people with low income. It can help buy nutritious foods for a better diet. For information on the Food Stamp Program, call 1-888-328-3483. © Copyright California Department of Public Health 2007.