The Ascorbic Acid Content of Cabbage (Brassica oleracea)
DOI:
https://doi.org/10.48165/Keywords:
Recommended daily allowance, Ascorbate, Antioxidant, Indicator, End point, Oxidizing agent, ImmunoprotectionAbstract
The antioxidant potential of many plant species have been elucidated. Cabbage is a vegetable that’s widely eaten. It’s unsure whether the raw or cooked state of cabbage is required to meet the recommended daily allowance needed by patient with vitamin C deficiency. This paper discusses the ascorbic acid content of cabbage.
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References
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