Purple cabbage, also known as purple cabbage, red cabbage and red cabbage, is commonly known as purple cabbage, a variety of Brassica cabbage in Cruciferae. Purple cabbage is rich in anthocyanin, which is a powerful antioxidant and can protect human body from free radicals. Anthocyanin is characterized by being red when it is acidic, usually turning blue when it is alkaline, and there may be transition colors such as purple and green in the middle, while the water in the north is generally weakly alkaline. These discolorations are normal and can be safely eaten, but generally speaking, anthocyanins are relatively stable under acidic conditions. For example, a little vinegar will make purple cabbage redder.

Purple cabbage is rich in nutrition. According to the determination, every 100g of fresh vegetables contains 0.1mg carotene, B 10.04 mg vitamin b, B20.04 mg vitamin c, 39 mg vitamin c, 0.3 mg nicotinic acid, 4% sugar and1. Purple cabbage is not only nutritious, but also compact in structure, bright in color and cold-resistant. It is a popular vegetable with heat resistance, high yield and storage and transportation resistance. Purple cabbage can be eaten raw or fried. But in order to maintain nutrition, it is better to eat raw food. If the food is fried, it is necessary to accelerate the heavy oil and stir it quickly.