Choose
cabbage head that are firm and dense with shiny, crisp, colorful leaves free of
cracks, bruises, and blemishes. Severe damage to the outer leaves is suggestive
of worm damage or decay that may reside in the inner core as well. There should
be only a few outer loose leaves attached to the stem. If not, it may be an
indication of undesirable texture and taste. Avoid buying precut cabbage,
either halved or shredded, since once cabbage is cut, it begins to lose its
valuable vitamin C content.
cabbage head that are firm and dense with shiny, crisp, colorful leaves free of
cracks, bruises, and blemishes. Severe damage to the outer leaves is suggestive
of worm damage or decay that may reside in the inner core as well. There should
be only a few outer loose leaves attached to the stem. If not, it may be an
indication of undesirable texture and taste. Avoid buying precut cabbage,
either halved or shredded, since once cabbage is cut, it begins to lose its
valuable vitamin C content.
Put the
whole head in a plastic bag in the crisper of your refrigerator. Loss of some
nutrients in cabbage- For example, its vitamin C content- is likely to be
showed down through refrigeration. Red and green cabbage will keep if stored
this way for about 2 weeks while savoy will keep for about 1 week.
whole head in a plastic bag in the crisper of your refrigerator. Loss of some
nutrients in cabbage- For example, its vitamin C content- is likely to be
showed down through refrigeration. Red and green cabbage will keep if stored
this way for about 2 weeks while savoy will keep for about 1 week.
Here is
some background on why we recommend refrigerating garbage. Whenever food is
stored, four basic factors affects its nutrient composition: exposure to air,
exposure to light, exposure to heat and length of time in storage. Vitamin C,
vitaminB6 and carotenoids are good example of nutrients highly susceptible
to heat and for this reason; their loss from food is very likely to be showed
down through refrigeration. If you need to store a partial head of cabbage,
cover it tightly with plastic wrap and refrigerate. Since the vitamin C content
of cabbage starts to quickly degrade once it has been cut, you should use the
remainder within a couple of days.(Bhattacharya and Tang, 2010).
some background on why we recommend refrigerating garbage. Whenever food is
stored, four basic factors affects its nutrient composition: exposure to air,
exposure to light, exposure to heat and length of time in storage. Vitamin C,
vitaminB6 and carotenoids are good example of nutrients highly susceptible
to heat and for this reason; their loss from food is very likely to be showed
down through refrigeration. If you need to store a partial head of cabbage,
cover it tightly with plastic wrap and refrigerate. Since the vitamin C content
of cabbage starts to quickly degrade once it has been cut, you should use the
remainder within a couple of days.(Bhattacharya and Tang, 2010).
