What is the difference between cabbage and greens

Characteristics: Don't let the name mislead you: This veggie is not a member of the broccoli family, but is in fact related to the turnip. Often used in Italian and Chinese cooking, this leafy green vegetable with small florets is increasingly popular in the U.

Use broccoli raab in a dish when you want to add a dash of natural bitterness. Alternate names: Swiss chard, Silverbeet, Mangold spinach beet, leaf beet, sea kale, white beet, rainbow chard, white chard, red chard.

Characteristics: This vegetable makes a bold statement with its large, thick, dark leaves and colored veins and stalks. The leaves taste somewhat like a more intense spinach, although the texture of chard leaves is nowhere near as smooth—or as soft. Don't discard the stalks: they have a mellow flavor.

The stems and the greens are best prepared separately to prevent the leaves from getting overcooked. Characteristics: A member of the cabbage family and closely related to kale, collard greens are often associated with Southern cooking in the United States. Typically they are cooked along with ham, pork, and various vegetables, as well as with other greens, such as kale.

Collards have Mediterranean origins and pop up in plenty of cuisines, as in this caldo verde. Characteristics: The frilled, curly edges of this chartreuse green help make it stand out in a crowd. The seeds are used to make the condiment mustard. In the United States, mustard greens are an integral part of Southern cuisine, usually cooked or mixed with other cooking greens, like kale and collards.

There are a number of Asian varieties, such as dai gai choy, bamboo mustard, and green-leafed mustard, all of which look nothing like the American version but still contribute a peppery bite to any dish.

Characteristics: If you happen to purchase beets with the stems and leaves still intact, don't discard the leafy tops. Ever wonder how your favorite foods stack up against each other in terms of nutrition? For a quick recap of significant nutrients and differences in cabbage and collard greens: Both cabbage and collard greens are high in Vitamin C and dietary fiber.

Collard green has more riboflavin, niacin and folate. Collard green is a great source of potassium. Collard green is an excellent source of Vitamin A, Vitamin K and calcium. Detailed nutritional comparison of cabbage and collard greens is analyzed below. You can also visualize the nutritional comparison for a custom portion or serving size and see how the nutrition compares.

Have a correction or suggestions? Shoot us an email. Cabbage and collard greens contain similar amounts of calories - cabbage has 25 calories per grams and collard green has 32 calories. For macronutrient ratios, cabbage is lighter in protein, much heavier in carbs and lighter in fat compared to collard greens per calorie.

Cabbage has a macronutrient ratio of and for collard greens, for protein, carbohydrates and fat from calories. Macro Ratios from Calories:. Cabbage and collard greens contain similar amounts carbs - cabbage has 5. Both cabbage and collard greens are high in dietary fiber. Cabbage and collard greens contain similar amounts of sugar - cabbage has 3. Both cabbage and collard greens are low in saturated fat - cabbage has 0. Both cabbage and collard greens are high in Vitamin C.

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Develop and improve products. List of Partners vendors. Featured Video. Types of Cabbages. Green Cabbage. Savoy Cabbage. Red Cabbage. Continue to 5 of 7 below. Napa Cabbage. Bok Choy. Brussels Sprouts. Read More.