What is the difference between a head of Cabbage and a head of Lettuce?

Specifics please...color, taste, nutritional info, etc....THANKS!
What is the difference between a head of Cabbage and a head of Lettuce?
Cabbage is a totally different vegetable, they just grow the same. Lettuce does not have to be cooked...
Reply:one you make slaw or boil, the other you make salad.
Reply:lettuce has very little taste, mild. its lighter weight. less calories since its mostly made of water. usually eat it raw. the color of lettuce varies with each different plant: romaine, iceberg etc. i like leaf lettuce (its greener). iceberg is harsh.

cabbage is a robust leaf. very little calories too. you can stew it down or make a slaw out of it (raw). much more nutrition in cabbage than lettuce. not sure the nutritional values. the color of cabbage is light green, dark green and purple. the purple is marbled with white and it is beautiful.
Reply:Taste can not be explained.

Eat it and find it out.

Both are good for health.



Lettuce (butterhead) Nutritional value per 100 g

Energy 10 kcal 60 kJ

Carbohydrates 2.2 g

Dietary fibre 1.1 g

Fat 0.2 g

Protein 1.4 g

Water 96 g

Vitamin A 166 μg 18%

Folate (Vit. B9) 73 μg 18%

Vitamin C 4 mg 7%

Iron 1.2 mg 10%



Cabbage, raw Nutritional value per 100 g

Energy 20 kcal 100 kJ

Carbohydrates 5.6 g

Sugars 3.6 g

Dietary fiber 2.3 g

Fat 0.1 g

Protein 1.4 g

Vitamin C 32 mg 53%
Reply:Iceberg lettuce and cabbage look similar, but they are two totally different vegetables. A head of lettuce is not as hard as cabbage and is eaten raw in salads, sandwiches, etc.



Cabbage is used for a variety of things including salads, slaws, stir-fry, curries, stew, etc.
Reply:The head of cabbage is composed entirely of cabbage.

The head of lettuce is composed entirely of lettuce.

Wacky, I know....
Reply:Cabbage and Lettuce are two entirely different animals!!!

Cabbage is stronger in taste, tecture, much thicker than lettuce.

You cannot use either or in hardly any recipe, it's either cabbage or lettuce.
Reply:Cabbages

Now that more is known about the health benefits of this once- humble vegetable, cabbage has become a nutritional superstar. Four basic types of cabbage- green, red, Savoy, and napa-are used often by health-conscious cooks the world over.

This versatile vegetable, a good source of vitamin C, is also rich in indoles. Preliminary studies suggest that these phytochemicals may help prevent breast cancer.



Cabbages are available all year long, with peak season in mid-winter. Savoy cabbage is available throughout the fall, winter, and early spring.

When choosing red or green cabbages, choose firm heads that are quite heavy for their size. Looser-leafed, elongated varieties such as napa, or chinese cabbage will also be heavy for their size. Choose heads with fresh-looking cores and no wilted leaves or signs of yellowing. A 2-pound head will serve four to six people for a side dish and will make about 10 cups of shredded cabbage.

All varieties of cabbage should be stored, unwashed, in a plastic bag in the crisper section of the refrigerator. Green or red cabbages with tight heads will keep up to two weeks; loose-leaf chinese, or napa, cabbage will keep up to one week.



Common cabbages

Green cabbage is the most widely available and universally used cabbage. It has a tight head with smooth, pale-to medium-green leaves. An all-purpose vegetable, it is used in a remarkable variety of dishes-accompaniments, salads, wraps, stuffings, soups, and stews.



napa (chinese) cabbage has elongated white ribs and tender, pale green leaves. It has a milder taste than its green cabbage cousin. napa, available at many supermarkets, is used raw in Asian salads and cooked in soups and stir-fries.



Red cabbage, a staple in Central Europe, is often combined with fruit and other sweet ingredients in soups, such as beet-based borscht, and side dishes like sweet-and-sour cabbage with apples.



Savoy cabbage has very tender, crinkled, pale green leaves and a gentler flavor than green cabbage, although it is used interchangeably. It is often featured in European dishes.



An uncommon cabbage

Bok Choy is a variety of chinese cabbage that has become increasingly available in markets throughout other parts of the world. It is a non-heading cabbage and, with its long, firm white ribs and deep green leaves, it looks more like chard and other leafy green vegetables than other cabbages. It is richer in beta-carotene and calcium that green cabbage.



Lettuces

Tossed green salads are always more interesting, more flavorful, and more nutritious when you combine the shapes, textures, colors, and flavors of several different kinds of lettuce in the bowl. Three lettuces should be the minimum.

Since we eat salad greens fresh and raw, they're a reliable source of vitamin C. Leafy greens also supply beta-carotene, folate, and some minerals.

Did you know the darker the greens, the more nutritious the salad. Romaine, water-cress, and arugula, for instance, have more beta carotene and vitamin C than iceberg or Boston lettuce. For the same reason, it's a good idea to use rather than toss out-the outer, darker leaves from a head of lettuce.



Lettuce of many varieties is available in food markets throughout the year.

Regardless of the variety, lettuce should always look clean and fresh, with no wilted leaves or rust-colored spots. Avoid large heads of lettuce with thogh outer leaves and ribs.

Wash lettuce before storing and dry well. Discard any wilted or discolored outter leaves. Wrap loosely in paper towels, then overwrap in plastic. Store in the crisper section of the refrigerator. Tender leaf lettuces will keep for a day or two; sturdier lettuces, such as romaine and iceberg, will keep well for up to four days.



Arugula, or rocket, has several rounded and spiked tender leaves jutting from slender stems. Its flavor is peppery and it becomes more pungent with age.



Belgian endive smooth and pale, this bullet-shaped, tightly closed head of greens is a member of the chicory family. Kept from the sun so that it can develop pale white or creamy leaves, belgian endive has a distinctive tangy taste.



Butterhead is a category of lettuces that includes Boston and Bibb. These are amall head lettuces with soft, tender leaves and a mile flavor.



Curly endive is a head lettuce with curly leaves tapering to sharp points along its stems. Outer leaves are lacy and green-rimmed; inner leaves are pale yellow and from a compact heart. Curly endive has a slightly bitter flavor.



Eacarole is a head lettuce with a scalloped pattern on its leaves. It has a bitter flavor and is often cooked into soups and stews as well as mixed into green salads.



Iceberg, or crisphead, is a tight head lettuce that looks like a cabbage with pale green leaves and a mild flavor.



Leaf lettuce is a category of loose head lettuces with tender dark green, deep red, or green with red-tipped leaves. Its flavor is mild but can become bitter with age.



Oak leaf is a loose lettuce with tender reddish-brown or green scalloped leaves. It has a mild, nutty flavor.



Mache, or field salad, is a bunching lettuce, high in beta-carotene, with very tender, rounded leaves and mild flavor. Often sold with roots attached, it is quite perishable and should be used right away.



Radicchio is a tight head lettuce with crisp vibrant red or reddish-purple leaves with white veining. It is very bitter in flavor.



Romaine, or cos, is a loose head lettuce with long, sturdy, dark green outer leaves, pale green inner leaves, and crispy ribs. It has a mild, tangy flavor.



***Watercress - Although watercress is a popular salad vegetable, it's not actually a lettuce, but rather a member of the high-nutrition cruciferous vegetable family. It has dark green leaves and a pungent mustard-like flavor.



Very specifics info hope you like it.....;-)

Good Luck!

Happy Holidays!!!
Vagabond Inn Merced