Organic
Red Cabbage
"A vibrant addition to any meal"
A crunchy, vibrant, and nutritious leafy vegetable, red cabbage is a popular variety known for its deep red color and slightly sweet flavor.
Also known as
Red Kraut, Purple Cabbage
Botanical name
Brassica oleracea
Product Details
PLU Code
93396
5-digit code
Category
Vegetables
Cabbage › All Sizes
Origin
Northern Europe
Temperature
0°C (32°F)
Shelf Life
Not established
Status
Approved
About Red Cabbage
Rich in vitamins C and K, red cabbage is also high in antioxidants. It's often used in salads, slaws, and as a fermented food in dishes like sauerkraut and kimchi.
Nutrition Information
Red cabbage is low in calories and rich in nutrients. A 100 gram serving of raw red cabbage contains 22 calories, 5 grams of carbohydrates, 1 gram of protein, and 0.2 grams of fat. It is also high in dietary fiber and contains various essential vitamins and minerals, including vitamin K, vitamin C, and potassium.
Red cabbage is a rich source of antioxidants and contains a group of plant compounds called glucosinolates, which may have anti-inflammatory properties. It is also a good source of folate, vitamin B6, and manganese. The exact nutrition facts are as follows:
Energy: 22 kcal
Carbohydrates: 5 grams
Protein: 1 gram
Fat: 0.2 grams
Dietary fiber: 2.1 grams
Vitamin K: 82 micrograms
Vitamin C: 51 milligrams
Potassium: 170 milligrams
Folate: 53 micrograms
Vitamin B6: 0.11 milligrams
Manganese: 0.14 milligrams
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
Ventilated bags or boxes, with minimal moisture barrier
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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