Question

A student titrates a sample of the water used to cook a cabbage sample in Part D. A significant amount of vitamin C is found in the titrated sample. Which of the following statements about the mg of vitamin C per gram of cabbage is consistent with this titration result? a. Raw and cooked cabbage have the same mg/g. b. Raw has more mg/g than cooked. c. Raw has less mg/g than cooked.

Answer 1

The correct answer is option B-raw has more mg/g than cooked.

Step-by-step explanation:

Cabbage is a modified leafy vegetable crop which consists of thick leaves in superimposed compact layers. Many varieties of cabbage is cultivated around the globe like red cabbage, napa, bok-choy.

Fresh cabbage is a rich source of natural antioxidant that is vitamin c (ascorbic acid) with other minerals. Anti-oxidant like vitamin c protect the body from free-radicals which can destroy the cells.

Raw cabbage has more vitamin c content than cooked cabbage as the heat or increased temperature increase the oxidation rate of vitamin c, a highly unstable product due to which it gets degraded and dissolves in water.

Thus, raw cabbage has more mg/g vitamin than cooked.