A distinctive feature of the variety is the orange color of the leaves inside the head, which is officially recorded in UPOV test protocols. The biochemical composition of the plant differs from common varieties in its high concentration of tetra-cis-lycopene, phytoene, and a total carotenoid content that exceeds the levels of standard white-green varieties by two times.
The variety is used in cooking similarly to other types of napa cabbage — fresh, for soups, stewing, and wok dishes. In scientific literature, it often serves as a reference object when studying the genetics of leaf coloration and the metabolic profile of the crop.
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Countries of admission
1 jurisdiction
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.
Variety registered as early as 1
jurisdiction,
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Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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