Cabbage

Y. C. Li, W. Klassen, M. Lamberts, Teresa Olczyk, and Guodong D. Liu

A UF/IFAS numbered Fact Sheet for Commercial audience(s).

Paula P. Domingues andWendy Dahl

Sauerkraut is a cabbage product that originated in ancient China and is now consumed worldwide. Sauerkraut is made through lactic acid fermentation, and it has been associated with a variety of health benefits, including antioxidant, anti-inflammatory, and anticarcinogenic properties. However, individuals with high blood pressure, histamine sensitivities, those prescribed MAOIs, or those who are immunocompromised should consider avoiding sauerkraut due to its high sodium and histamine content, possible food safety risks, and potential interaction with MAOIs.

Lincoln Zotarelli, Charles E. Barrett, Andre Luiz B. R. da Silva, Christian T. Christensen, and Gary K. England

This new 9-page publication of the UF/IFAS Horticultural Sciences Department focuses on the nitrogen fertilizer best management practices (BMP) for green fresh-market and processing cabbage head production in Florida. This publication aims to provide management strategies that comply with statewide BMP guidelines to optimize economic yield while minimizing nitrogen losses to the environment. Written by L. Zotarelli, C. E. Barrett, A. L. B. R. da Silva, C. T. Christensen, and G. K. England.

M. A. Knox

The Featured Creatures collection provides in-depth profiles of insects, nematodes, arachnids and other organisms relevant to Florida. These profiles are intended for the use of interested laypersons with some knowledge of biology as well as academic audiences.