Red Cabbage
"Nature's candy for a healthy crunch"
A nutrient-rich, vibrant vegetable with a sweet and slightly peppery flavor, crunchy texture, and visually stunning deep red color.
Also known as
Red Kraut, Red-headed Cabbage
Botanical name
Brassica oleracea
Product Details
PLU Code
4554
4-digit conventional code
Category
Vegetables
Cabbage › All Sizes
Origin
Originally cultivated in Europe and Asia, with main producers now being China, Russia, and South Korea.
Temperature
0°C (32°F)
Shelf Life
Not established
Status
Approved
About Red Cabbage
Red cabbage is a rich source of vitamins C and K, folate, and antioxidants. It's commonly used in salads, slaws, and as a garnish.
Nutrition Information
Nutrition facts for red cabbage per 100g serving,
Energy is 74 kilojoules,
Carbohydrates are 10.6g,
Fiber content is 2.1g,
Sugar is 3.7g,
Fat is 0.2g,
Protein is 1.0g,
Sodium is 15 milligrams,
Potassium is 187 milligrams,
Vitamin A is equivalent to 50 milligrams retinol,
Vitamin C is 51 milligrams,
Vitamin K is 76 micrograms.
Storage & Handling
Commercial storage guidance for fresh head cabbage (red, green, oxheart and savoy types; HB66 gives one set of conditions). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
98-100%
Packaging
Shrink or breathable bags, or wrap in plastic or polyethylene bags
Storage Notes: Store just above freezing at very high humidity with loose leaves trimmed for air circulation, keep away from ethylene, and do not go colder than recommended because it can freeze-damage the outer leaves. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -0.83°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 255-260.
Applies to: fresh head cabbage (red, green, oxheart and savoy types; HB66 gives one set of conditions).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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