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