Purple cabbage is a variety of Brassica in Cruciferae, which is a biennial herb. Purple is because it is rich in anthocyanins, which are good antioxidants, not genetically modified vegetables. Purple cabbage is native to the Mediterranean coast, with high nutritional value and rich in minerals and vitamins, especially vitamins C, U, E and B.

Genetically modified food mainly changes some genetic characteristics of plants, transfers the genes of plants to other species, changes the genetic characteristics of organisms, and makes them change in the direction people need in many aspects. Purple cabbage was introduced into China from the Mediterranean coast, and its purple color is the expression of high concentration of anthocyanins. Purple cabbage is a hybrid agricultural product.

Tips for selecting purple cabbage:

1, look at the appearance, fresh purple cabbage is usually bright in color and looks shiny, while some inferior purple cabbage will be dull in color and look dull.

2. Then look at its shape! Generally speaking, there are three kinds of purple cabbage, of which "flat head" and "round head" are the best! These two kinds of purple cabbage have close leaves, good taste and high vegetable yield.

3, feel! The high-quality purple cabbage feels heavy in your hand. This kind of water is abundant and fresh. Some of them are slightly inferior in quality, but they will be lighter and taste bad!