Cabbage · 베트남

Product name Cabbage Scientific name Brassica oleracea var. capitata Colors / Varieties Green / Red or Purple / Napa Growing regions Vietnam: Lam Dong (Da Lat), Central highlands Season Year-round, peak Oct–Mar Grade & Size Class I · 1.0–2.5 kg/head (common export range) Packing 10–15 kg export carton or RPC; label with farm/PH & lot HS Code 0704.90 Storage Temp 0–1 °C, RH 90–95% (optimum) Shelf Life 3–6 weeks (longer for late varieties under ideal storage) Nutrition / Benefit "Crisp, Clean, Versatile Bright crunch, sweet finish. Firm, dense heads with tightly wrapped leaves and a clean, garden-fresh aroma. When sliced, cabbage stays crisp in salads and slaws, softens to a gentle sweetness when sautéed or braised, and holds texture in pickling. Best for: coleslaw, stir-fries, soups, pickles. Nutritional lift: vitamin C, vitamin K, fiber. Serve & store: keep at 0–4 °C, high humidity; do not wash until use; use within 2–3 weeks (whole head)." Export standards VietGAP, GlobalG.A.P.