Abstract
Different organs of chinese cabbage and cabbage were analyzed for four calcium (Ca) components, water–, 1N NaCl–, 2% acetic acid– and 5% HCl–soluble Ca. Among these forms of Ca, water-soluble Ca is highly degestible by humans. In Chinese cabbage and cabbage, the outer leaves had the highest concentration of total and water-soluble Ca, compared to head-formed leaves and stem. Head-formed leaves of these vegetables had lower concentrations of water-soluble Ca than turnip rape. However, total and water-soluble Ca concentrations in the outer leaves of cabbage were 1.84 mg·g−1FW and 1.26 mg·g−1FW, which were 2.1, 2.9-fold greater than those in turnip rape, respectively. Furthermore, the outer leaves of Chinese cabbage had the same concentrations of total and water-soluble Ca as turnip rape. These findings suggest that the outer leaves of Chinese cabbage and cabbage are useful materials for juice and other new products.
