Scientific name: Brassica oleracea var. capitata
Local/Bangla name: ‘Badha kopi’
Taxonomic position According to Cronquist (1981)
Species :B. oleracea var. capitata
Botanical Description of Cabbage
Habit: Biennial flowering habit, became predominant, requiring a cool period of 2-3 months of induce flowering.
Root: Tap root system
Stem: Short, swollen
Leaf: The head is encircled by a number of loose, basal leaves spreading away from the head. The basal leaves are large.
Flower: Complete, bisexual
Economic Importance: cabbage is mostly used as cooked or fried vegetable, sometimes pickled or preserved by steaming and drying. If is also eaten fresh in mixed salads, it contains good nutritional contents. Per 100 g fresh edible portion it bears on average: water 91 g, protein 1.6 g, carbohydrates 6 g, fiber 0.8 g, calcium 55 mg, iron 0.8 mg and vitamin C 50 mg. Apart from being used as vegetable, the leaves are cooling and stomachic, and good for biliousness and skin diseases. Leaf juice is very effective in chronic coughs and bronchial asthma.
Table Cabbage varieties developed by Horticultural Research Center (HRC), Bangladesh Agricultural Research Institute (BARI)
|Serial Number||Name of variety||Developed by||Growing season||Average yield
|1||IPSA Badha Copi -1||BSMRAU||Rabi||60-70|
|2||IPSA Pata Copi -2||BSMRAU||Rabi||50-60|
|3||BARI Bandha Kopi -1 (Provati)||HRC, BARI||Rabi||70-75|
|4||BARI Bandha Kopi -2 (Agradut)||HRC, BARI||Rabi||65-70|