Abstract
A study was undertaken to clarify the total loss of vitamins that occurs in cabbages during the time from harvest to preparation. Conditions of storage and cooking employed stimulated as closely as possible those prevailing in the vegetable marketing system and in normal cooking. Loss of vitamins B1, B2, C and carotene from cabbage with storage time and after cooking was measured, and the following results were obtained. 1) There was no vitamin loss during 60 h of storage except for vitamin C, but during storage for 8 days, vitamins B1, B2 and C tended to decrease. 2) The biggest total vitamin loss among all the conditions tested occured upon boiled for vitamin B1, the degree of loss being 59%. In the case of stir-frying, the degrees of vltamln C and carotene loss were 25% and 29%, respectively, but there was no or only slight loss of vitamins B1 and B2.
