Mildly spicy with a strong vegetal taste, red cabbage is associated more with soup and coleslaw than with juice. However, this nutrient-packed vegetable can be juiced and added to other vegetable or fruit juices to increase the nutritional content. The U.S. Department of Agriculture recommends eating between 4 to 6 cups of red vegetables per week for adult men and women. It takes 3 cups of chopped fresh, red cabbage to produce a 1/2 cup of red cabbage juice.
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Supplier: Agricultural commodities such as: raw cashews nut, dry cashew, sesame seeds soybeans, sunflower seeds, plastics, natural stones, cabbages, cucumbers, coconut, moringa powder, chia seeds, turmeric seeds and turmeric powder, fresh and dry dates, dried maize, cloves, fresh bitter kola seeds, timbers, charcoal, castor seeds, red palm oil, mucuna seeds, natural sea salt, almond seeds, fresh melons, irish potato, cocoa beans, natural resources such as: tantalite, columbite concentrate
Dry Hibiscus flower, Soybean
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Buyer: Agricultural products, plastics and aluminum coil
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