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1 INTRODUCTION Red cabbage (Brassica oleracea var. capitata f. rubra) features substantial red/purple leaves, grown in spring and harvested in autumn (Özbakir Özer et al., 2021), typically consumed as coleslaw, salad, and drink (Ávila et al., 2023). Red cabbage is highly nutritious and rich in bioactive components such as minerals, vitamins, oligosaccharides, anthocyanins, and flavonols (Drozdowska et al., 2020).
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