Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid
The effect of blanching and treatment with white vinegar containing acetic acid on dietary fibre, low-molecular-weight carbohydrates and glucosinolates was studied in two cultivars of white cabbage (Heckla and Predikant). The total content of dietary fibre and low-molecular-weight carbohydrates was similar in both cultivars (24 and 60 g/100 g DM, respectively), while the distribution between solub
