THE EFFECT OF COOKING AND PROCESSING ON THE GLUCOSINOLATE CONTENT - STUDIES ON 4 VARIETIES OF PORTUGUESE CABBAGE AND HYBRID WHITE CABBAGE

The concentrations of individual and total glucosinolates were measure d in four types of Portuguese cabbage and in one hybrid white cabbage before and after cooking. Typical Portuguese culinary procedures inclu de boiling the cabbage for 10 min but for particular kale types the le aves are first shredded then boiled for 5 min (Caldo verde). Analysis of the fresh cabbage, cooked leaves and cooking water showed that the glucosinolate content of the cabbages is reduced by more than 50 %. Al most all of this loss is accounted for as intact glucosinolates in the cooking water, normally used for soups in Portugal.