Effects of boiling on dietary components in fresh and stored white cabbage (Brassica oleracea var. cap).
The effects of boiling (10 min) and how differences in cultivars (n = 6), maturity (n = 2), and storage (n = 3) may affect dietary fiber in white cabbage were studied. A great variation in total dietary fiber content between boiled cabbage samples was seen (17.7 to 31.7 g/100 g dry weight basis). Total and insoluble dietary fiber following boiling could be predicted from the initial amount. Averag