4568 Purple Cabbage
Purple Cabbage, also known for its vibrant, rich color and crunchy texture, is a versatile ingredient used in various cuisines and adds a hint of sweetness to salads, slaws, and other dishes.
Also known as: Red Cabbage, Red-headed Cabbage
Botanical name: Brassica oleracea
Quick Facts
PLU Code
4568 (4-digit conventional)
Category & Size
Vegetables › Cauliflower › All Sizes
Origin
Purple Cabbage is believed to have originated in the Mediterranean region and has since become widely cultivated across the globe.
Storage Temperature
32°F - 40°F (0°C - 4°C)
Shelf Life
90-120 days
Status
Approved
About Purple Cabbage
High in vitamins, minerals, and antioxidants, this vegetable supports immune function and digestive health. To retain color, it's essential to store Purple Cabbage at low temperatures and minimize exposure to light.
Nutrition Information
Purple cabbage is low in calories and rich in nutrients. Here are the nutrition facts for it:
100 grams of purple cabbage contains approximately 22 kilocalories, 1.8 grams of protein, 0.2 grams of fat, and 4.5 grams of carbohydrates.
It is an excellent source of dietary fiber, with about 2.5 grams per 100 grams of purple cabbage.
It is also high in vitamins and minerals, such as vitamin C with 50 milligrams per 100 grams, vitamin K at about 56.4 micrograms per 100 grams, and folate at 30.7 micrograms per 100 grams.
It contains electrolytes like potassium at 170 milligrams per 100 grams. It also has detoxifying compounds like glucosinolates and anthocyanins.
Storage & Handling
Purple cabbage requires cool and humid storage conditions. It should be kept away from direct sunlight and maintain air circulation 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).