Cabbage, Red (Shredded)Department of Defense fact sheet containing nutritional information for shredded red cabbage.
Shredded red cabbage is crisp and ready to eat. Avoid packages with a considerable number of brown-edged pieces or if the cabbage appears excessively wet.
Peak Growing Season
Cabbage is available throughout the year. Its peak season is from January to June.
Use in salad, stir-fry, or sauté.
Shredded red cabbage is washed and ready to eat. Although it is not necessary to wash prior to serving, rinsing the cabbage will not damage it.
Cabbage should be stored at 32 degrees Fahrenheit with a relative humidity of 90–95 percent. Cabbage should be refrigerated and not brought out to room temperature until just before use. The packaging is made of specially designed film to keep cabbage fresh. Opened bags should be kept tightly closed in the refrigerator.
Best If Used By
Shredded red cabbage can be stored in the refrigerator for five to ten days.
1/2 cup of shredded raw red cabbage provides:
|Saturated Fat||0.007 g|
|Vitamin C||20 mg|
|Vitamin A||20 RAE|
|Dietary Fiber||0.7 g|
Source of Information
Produce Marketing Association [http://www.pma.com/]
Produce Oasis [http://www.produceoasis.com]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]