In the research the content of vitamin C and sugars in cabbage for raw use has been determined with the so-called HPLC method. For this purpose 12 cultivars of cabbage grown in the Laboratory field of The Biotechnical faculty in Ljubljana have been analysed. The results have shown that on average head cabbages contain 4, 475 mg of common sugars/100 g taw cabbage, 162 mg sucrose/100 g raw cabbage, 2, 634 mg glucose/100 g raw cabbage and 1, 690 mg fructose/100 g raw cabbage. Cv. "Hermes" and cv. "Atria" contained the most common sugars. The vitamin C content ranged between 37 mg/100 g raw cabbage (cv. "Maestro") and 68 mg/100 g raw cabbage (cv. "Hinova") |
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