Answer:
Cabbage is a different story. Per capita consumption of it peaked way back in the 1920s, when the average American ate 22 pounds of it per year. Nowadays, we eat about eight pounds, most of it disguised as cole slaw or sauerkraut.
This makes it pretty interesting that kale and cabbage — along with broccoli, Brussels sprouts, cauliflower, collard greens, and kohlrabi, and several other vegetables — all come from the exact same plant species: Brassica oleracea.
In some circles, kale has become really, really popular. Once a little-known speciality crop, its meteoric rise is now the subject of national news segments. Some experts are predicting that kale salads will soon be on the menus at TGI Friday's and McDonald's.
Provides the crop with protection from insects and parasites
If the food type changes in a given environment, then the amount of each type of bird beak will change as birds with beaks more suited to the available food will consume more successfully over time. <span>The independent variable of the lab is the type of food that is available to the birds. The dependent variable of the lab is the frequency of each type-size and shape-of beaks. The conclusion will state that favourable traits place one species in a more optimal position to survive in a given envronment.</span>
