Organic
Purple Cabbage
"A dash of vibrant color, a boost of nutrients!"
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
Product Details
PLU Code
94568
5-digit code
Category
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.
Temperature
0°C (32°F)
Shelf Life
up to 3 weeks
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
Commercial storage guidance for fresh cauliflower heads. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
95-98%
Packaging
Cartons or crates with adequate ventilation
Shelf Life
up to 3 weeks
Storage Notes: Keep cauliflower cold and humid without letting free water collect on the curd, avoid ethylene (curd discoloration, leaf yellowing), and handle gently because bruises brown and decay quickly. Sensitive to ethylene: keep away from ethylene-producing fruit. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 271-274.
Applies to: fresh cauliflower heads.
Not verified by this source: packaging (retained from earlier enrichment).
Search PLU Codes
Tags
Details
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
Similar Products
Other cauliflower varieties you might be interested in
Need More Information?
Access our comprehensive database with AI-powered features for detailed produce information, personalized recommendations, and more.