Compositional analysis of pakistani green and red cabbage

Faiza Ashfaq, Masood Sadiq Butt, Akmal Nazir, Amer Jamil

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

Nowadays, vegetables are gaining attention amongst the masses to mitigate lifestyle related dysfunctions owing to their safe nature and functional properties. Considering health benefits and cost-effectiveness of cabbage, the current research was designed to investigate the proximate composition and mineral profile of locally grown green and red cabbage. Comparative compositional characterization of green and red cabbage indicated significantly higher amounts of crude protein, crude fat, crude fiber and ash content in red cabbage as compared to green cabbage due to non-momentously lower content of moisture in red cabbage. However, on fresh weight basis, moisture was the major constituent differing from 89.84±4.04 to 91.29±4.29 g/100g F.W. trailed by nitrogen free extract, crude fiber, crude protein, ash and crude fat. Moreover, most of the minerals like potassium, calcium, sodium, iron, copper, cobalt and manganese were on higher side in red cabbage except magnesium, zinc and copper. However, potassium was the most abundant mineral in both cabbage samples varying between 53.42±1.87 96.44±3.38 mg/100g F.W. followed by magnesium and calcium, ranged from 20.61±0.99 to 22.60±0.81 and 19.88±1.29 to 20.56±1.11 mg/100g F.W., respectively. In the nutshell, red cabbage has shown better nutritional value, thus this knowledge need to be disseminated among the masses to change their dietary preference. As a response, vegetable growers in Pakistan should focus on the production of red cabbage over green equivalent.

Original languageEnglish
Pages (from-to)191-196
Number of pages6
JournalPakistan Journal of Agricultural Sciences
Volume55
Issue number1
DOIs
Publication statusPublished - Mar 2018
Externally publishedYes

Keywords

  • Antioxidants
  • Brassica oleracea L
  • Dietary fiber
  • Free radicals
  • Vegetables

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science
  • Soil Science
  • Plant Science

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