Sangria is an early-maturing variety of Japanese cabbage, characterized by a rich, spicy taste with a slight bitterness similar to arugula. The plant has large, green leaves with anthocyanin coloring, divided and slightly wrinkled, with a wavy edge and a light green petiole of medium length. The mass of one plant is about 0.5-0.6 kg, and the yield reaches 5.4-5.6 kg per square meter. Thanks to its airy coloring and attractive appearance, Sangria cabbage is widely used in the restaurant business to decorate finished dishes.
This variety of cabbage is rich in biologically active substances and vitamins, including vitamins A, B group (B1-B6, B9), C, E, K, and PP. The composition also contains important minerals—potassium, iron, phosphorus, and calcium, as well as a large amount of chlorophyll and beta-carotene. The plant is resistant to bolting, which ensures a stable and high-quality crop. Sangria is excellent for use in salads, sandwiches, as well as a healthy addition to meat and fish dishes.
Sangria microgreens have a pleasant crunch and juicy flesh, making them not only tasty but also nutritious. Regular consumption of this cabbage contributes to strengthening health due to the high content of phytoncides and essential oils, possessing natural antibacterial properties. It helps combat avitaminosis and improves the condition of blood vessels, as well as adds zest and aroma to dishes. Sangria is a versatile product that will be an excellent addition to a variety of culinary recipes.
