3051 Spring Cabbage/Spring Greens
Spring Cabbage/Spring Greens are a cool-season crop that belongs to the Brassica family, known for their crunchy texture and mild flavor, making them an ideal addition to a variety of dishes, from salads and soups to sautéed side dishes and fermented products.
Also known as: Spring Cabbage, Spring Greens, Early Cabbage
Botanical name: Brassica oleracea
Quick Facts
PLU Code
3051 (4-digit conventional)
Category & Size
Vegetables › Cabbage › All Sizes
Origin
Originates from Europe, now cultivated in many temperate regions worldwide
Storage Temperature
0-1°C
Shelf Life
1-2 weeks
Status
Approved
About Spring Cabbage/Spring Greens
Spring Cabbage/Spring Greens are harvested before the plant reaches maturity, typically within 50-80 days of sowing. They are highly perishable, so they require proper cold chain management to maintain their quality and freshness.
Nutrition Information
One 100-gram serving of raw spring cabbage, also known as spring greens, contains approximately 20 calories. In terms of macros, it contains 1 gram of protein, 0.1 grams of fat, and 5 grams of carbohydrates, with 2.5 grams being dietary fiber.
Spring cabbage is also rich in vitamins and minerals. It contains 50 milligrams of vitamin C, representing about 56% of the daily recommended intake, and 100 micrograms of vitamin K, which covers about 100% of the recommended daily intake.
In terms of essential minerals, it contains 177 milligrams of potassium, 18 milligrams of calcium, and 27 milligrams of phosphorus.
Storage & Handling
Store in a cool, humid environment to maintain the crisp texture and freshness. Avoid close packing to prevent moisture accumulation.
Optimal Storage Conditions:
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Commodity Details
PLU Code Reference
4-digit codes: Conventionally grown produce
5-digit codes starting with 9: Organic produce
5-digit codes starting with 8: Originally intended for GMO (rarely used)
PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).