Chemical hazards and toxic substances pose a wide range of health hazards (such as irritation, sensitization, and carcinogenicity) and physical hazards (such as flammability, corrosion, and explosibility). This page provides basic information about chemical hazards and toxic substances in the workplace.
Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin.
Most vegetables can only provide 1 or 2 grams of protein for every cup. This becomes a problem, especially if you are a vegetarian, because the daily recommended intake of protein is 0.36 grams for every pound of body weight. Fortunately, certain vegetables do have substantial protein levels and can act as great substitutes for animal proteins. Below are the top five sources of vegetable proteins. 1. Soybeans. Soybeans are perhaps the No. 1 source of vegetable protein you can find. Each cup of cooked soybeans can provide you with 29 grams of protein.