Purple cabbage, also known as red cabbage and red cabbage, is commonly known as purple cabbage. It is a variety of Brassica species in Cruciferae and Brassica. It is a type of heading cabbage. The leaves of purple cabbage are purple red, with wax powder on the leaf surface, and the leaf ball is nearly round. [1] The nutrients of purple cabbage include carbohydrates, protein, folic acid, ascorbic acid, vitamin A, tocopherol and other vitamins, copper, iron, selenium, calcium, manganese, zinc and other minerals. The main characteristic of purple cabbage is the high content or proportion of anthocyanins in leaves.
Purple cabbage has high yield, compact ball, low price, easy storage and transportation, and strong disease and insect resistance. Now it is widely planted in China as an edible vegetable. It is a popular fresh cut vegetable. Purple cabbage has the characteristics of bright color, high pigment content, high nutritional value, non-toxic and safe. Purple cabbage is recommended by the World Health Organization (who) as the third best edible vegetable. Purple cabbage is a low calorie and high fiber food, which is rich in folic acid. It can be eaten by obese people and pregnant women.