Talk:Cabbage/Archive 2
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Archive 1 | Archive 2 |
Beta-carotene content of cabbage
Contrary to the claim made (without giving any data) in the University of Illinois Extension web site, cabbage is not a good source of
White cabbage on first picture
Is the first picture on the article a white cabbage? That was my edit. I am sure it is. The white flesh inner leaves makes it a white cabbage? Qwertyxp2000 (talk) 07:38, 21 November 2014 (UTC)
Cabbage and Hypothyroidism
Zefr, why is scientifically sound and sourced information being deleted? AliMD7176 (talk) 01:17, 3 December 2014 (UTC)
- The edit and references for hypothyroidism you have added are speculative at best and do not establish risk with known values for thiocyanate content in a typical serving of cabbage. To validate your choice of references, which are all ) 01:28, 3 December 2014 (UTC)
Thanks, everyone, for the healthy discussion, but it doesn't settle as final for my taste. For the sake of better understanding through debate, I'll present my case for initially deleting the whole section based on
Sentence 1: "Cabbage and other cruciferous vegetables, such as broccoli and cauliflower contain moderate amounts of thiocyanate, a compound that is a potent competitive inhibitor of the sodium-iodide symporter of the thyroid follicular cell." Counterpoints: 1) although cabbage contains thiocyanate, there is no standard reference like the USDA Nutrient Database[1] that defines how much thiocyanate is ingested in a typical serving of cabbage. To a non-medical reader, the first sentence may be interpreted that ingesting any amount of cabbage causes a potent inhibitory effect on iodide transport and thyroxine synthesis. This is plain conjecture, is
Sentence 2: "The goitrogenic properties of cruciferous vegetables has long been established; experimental iodine deficiency goiter (endemic goiter) was first created in 1928 in rabbits fed a high quantity of cabbage." This statement is generally pertinent to the cabbage article, but I feel we can do better than referring to a 1928 rabbit forced-feeding study cited in a 41 year old toxicology manual with outdate references. This seems to be a better review[3], with mention of thiocyanate effects on PDF p 13 in the context that a) only very high intake levels have a thyroid effect and b) a thyroid effect occurs only when iodine intake is deficient (something not pointed out in the current cabbage article).
Summary and recommendation: for an article where the typical user is seeking information about the vegetable, I suggest the current content is well off the mark. We simply could state under a different subtitle, "Goiter and iodine intake": Cabbage and other
) 23:23, 3 December 2014 (UTC)External links modified
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- Revised URLs are ok, but need updating/revising, so will work on article. --Zefr (talk) 01:56, 20 May 2017 (UTC)
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White or savoy?
Hi there,
I'm totally lost. It seems to me that the picture at the top, is not a white cabbage, but a savoy one. I may be mistaken. https://en.wikipedia.org/wiki/Cabbage#/media/File:Cabbage_and_cross_section_on_white.jpg If I'm right, the subtitle of the picture is wrong, and very confusing.
--Emalquier (talk) 15:30, 21 November 2019 (UTC)
Per Capita Consumption
Are these stats outdated? I'm seeing different ones in other locations[1] and the source is from 2006, I think.
Anne Marie (talk) 15:43, 29 April 2020 (UTC)
References
Wrong title or content of the article?
The article is discussing cabbage as a whole and lists different forms (green, red, white). Green and red have their own article, white doesn't.
But if you click on the German link you get to the page about white cabbage. I suspected an error in the linking to the german article and wanted to change that, only to find that the technical title of the page is indeed 'white cabbage'. Then why is the page discussing cabbage as a whole? And why is there no dedicated white cabbage article like in other languages?`
Can someone with the technical knowledge please remidy this situation? Thanks! — Preceding unsigned comment added by 77.191.154.7 (talk) 23:31, 6 May 2020 (UTC)
Head
I know what a head of cabbage looks like - but the word "head" is used in various forms throughout the article without ever being described or defined, including "non-headed varieties" (what are those?) "loosely formed heads" (I have a guess, but...?). This may be an artifact of parts of this article being borrowed from somewhere else, or something that was lost in translation from another wiki. In any case, the article should stand on its own, which means "head" needs to be well-defined. Jd2718 (talk) 15:16, 25 July 2020 (UTC)