For decades, nutritionists and health professionals have suggested to consume more fresh produce. Yet fruit and vegetable sourcing can be challenging. Fortunately, people have become more interested in organic and farm fresh fruits and vegetables, and the concept of home cooking. Fresh produce business owners take advantage of these trends to educate potential customers and encourage them for the consumption of fresh fruits and vegetables.
You will want to include the goodness of fresh vegetables to your menu. For this you need to visit Pampa Store and meet fresh cabbage suppliers or distributors in Mexico. Cabbage, one of the cruciferous vegetables, offers fantastic health benefits if you eat on a regular basis. While green cabbage is the most widely accepted and commonly eaten variety of cabbage, it also recommended trying red cabbage because of its nutritional benefits and its robust hearty flavor. The rich red color of the cabbage is the rich concentration of anthocyanin polyphenols, which has unique antioxidant and anti-inflammatory properties.
How to Store Cabbage?
At Pampa Store, the fresh cabbage distributors encourage the purchase of certified organically grown fruits and vegetables, and cabbage is no exception. Research studies on organic foods show that the exposure to contaminants such as pesticides and other heavy metals can be reduced through the purchase of certified organic foods. You may find a local organic seller or distributor who sells cabbage but has not applied for formal organic certification. However, if you are shopping in a large supermarket, the most reliable source of organically grown cabbage is that display the USDA organic logo.
Store Well to Eat Well
When you purchase fresh cabbage in large scale, make sure you store it well. Put the whole head in a plastic bag in the crisper of your refrigerator. Red and green cabbage will remain fresh if stored this way for about 2 weeks while the other variety, Savoy cabbage will keep for about 1 week.
If you are likely to store a partial head of cabbage, make sure you cover it tightly with wrap and refrigerate. Since the Vitamin C content of cabbage can degrade once it is cut, the rest part of the vegetable should be used within a couple of days. Whenever you store food, four basic factors affect its nutritional value- exposure to air, light, heat and length of time in storage. Certain properties like Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and this is the reason that their loss from food is very likely to be slowed down when vegetables are stored in refrigerator.