The spring rapeseed variety Sigrid is considered in scientific publications as an object of research aimed at studying product quality. In particular, it was studied for the content of anti-nutritional substances in the by-products of seed processing for oil.
In comparative studies of the variety, it was recorded that it possesses one of the lowest levels of glucosinolates in protein residues from press cake, amounting to 0.45 g/kg. Agronomic characteristics, such as maturity group, plant height, and disease resistance, are not presented in open sources.
Sources2
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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