The Ascorbic Acid Content of Cabbage (Brassica oleracea)

Rishan Singh

doi:10.48165/

Authors

Rishan Singh Discipline of Biological Sciences, University of KwaZulu-Natal, Westville campus, Durban, 4001, South Africa

DOI:

https://doi.org/10.48165/

Keywords:

Recommended daily allowance, Ascorbate, Antioxidant, Indicator, End point, Oxidizing agent, Immunoprotection

Abstract

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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. Singh, R. 2019. Personal writing. Representing the Republic of South African, my country.