Grigor'eva M P, Konovalova L V, Orlova N V, Smirnova E V, Stepanova E N
Vopr Pitan. 1976 Sep-Oct(5):85-8.
Examinations covered 8 varieties (28 grades) of cabbage for the content therein of C, B6 vitamins, beta-carotene, thiamine, riboflavin, niacin and folacin. All the cabbage specimens were analyzed right after picking. In 2 grades of the cabbage vitamins were determined after picking and repeatedly after storage (9 months in a vegetable storehous). It was found that there existed a significant difference in the quantitative content of vitamins between individual varieties of cabbage. The proportion of all the vitamins is noteceably higher in broccoli, Brussels sprouts and in cabbage lettuce. Brussels sprouts are distinguished by a particularly high level of vitamins.
对8个品种（28个等级）的卷心菜进行了检测，分析其中的维生素C、维生素B6、β-胡萝卜素、硫胺素、核黄素、烟酸和叶酸含量。所有卷心菜样本均在采摘后立即进行分析。对2个等级的卷心菜，在采摘后以及储存（在蔬菜仓库中储存9个月）后再次测定了维生素含量。发现不同品种的卷心菜在维生素的定量含量上存在显著差异。西兰花、抱子甘蓝和结球生菜中所有维生素的比例明显更高。抱子甘蓝的维生素含量特别高。
