Showing contents of steamed red cabbage Metabolism
Charron C.S., Clevidence B.A., Britz S.J., Novotny J.A. (2007) effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. Var. capitata). J Agric Food Chem 55:5354-62 PubMed (17542615)
| Compound | Mean content |
|---|---|
| Cyanidin 3,5-O-diglucoside | 18.1 nmol/g fresh weight |
| Peonidin 3,5-O-diglucoside | 2.5 nmol/g fresh weight |
| Anthocyanins, total | 1382.3 nmol/g fresh weight |