Astudent titrates a sample of the water used to cook a cabbage sample in part d. a significant amount of vitamin c is found in the titrated sample. which of the following statements about the mg of vitamin c per gram of cabbage is consistent with this titration result? a. raw and cooked cabbage have the same mg/g. b. raw has more mg/g than cooked. c. raw has less mg/g than cooked.

The correct answer is option B-raw has more mg/g than cooked.

Explanation:

Cabbage is a modified leafy vegetable crop which consists of thick leaves in superimposed compact layers. Many varieties of cabbage is cultivated around the globe like red cabbage, napa, bok-choy.

Fresh cabbage is a rich source of natural antioxidant that is vitamin c (ascorbic acid) with other minerals. Anti-oxidant like vitamin c protect the body from free-radicals which can destroy the cells.

Raw cabbage has more vitamin c content than cooked cabbage as the heat or increased temperature increase the oxidation rate of vitamin c, a highly unstable product due to which it gets degraded and dissolves in water.

Thus, raw cabbage has more mg/g vitamin than cooked.

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