The use of red cabbage for fresh consumption is due to its high organoleptic properties, concentration of anthocyanins, and vitamins, which requires the selection of varieties with high storage potential.
In the reference
70
varieties
crop Red cabbage,
where this is mentioned in the description.
Red cabbage is valued for fresh consumption due to its rich, sharp taste and decorative purple color, which is caused by the content of anthocyanins. The crop surpasses white cabbage varieties in its content of vitamin C and beta-carotene, making it a sought-after component in salads and dietary nutrition.
A technological feature of the crop is the presence of coarser fiber, which may limit consumption in cases of certain gastrointestinal tract diseases. To ensure fresh consumption during the winter period, varieties must possess high storage potential, allowing the product's marketability to be maintained for up to six months.
General information about the subject — on the page
Fresh market use.
Varieties of Red cabbage mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.