Purple cabbage is purple cabbage. Purple cabbage is a cross between purple kale and jiaozhou cabbage. Its leaves are purplish-red in color and brilliant in appearance, hence its name. It tastes sweet and contains less crude fiber, and the vegetable juice is purplish red when gently rubbed by hand. Purple cabbage is rich in nutrition, containing silicon, manganese, zinc, selenium and other trace elements. Purple cabbage is also rich in anthocyanins, calcium, vitamin C, vitamin E and other beneficial elements.

Purple kale:

Purple kale, also known as red kale, red kale, commonly known as purple cabbage, Cruciferae, brassica genus kale species in a variant of the type of knotted kale. Purple kale leaves are purplish-red, with waxy powder on the leaf surface and nearly rounded leaf bulbs. The nutrient content of purple kale includes carbohydrates, proteins, vitamins such as folic acid, ascorbic acid, vitamin A, and tocopherols, and minerals such as copper, iron, selenium, calcium, manganese, and zinc. The main characteristic of purple kale is the high content or percentage of anthocyanins in the leaves. It originated on the Mediterranean coast, is highly adaptable and productive, and is grown in most parts of the country.