Analysis of Processing Effects on Glucosinolate Profiles in Red Cabbage by LC-MS/MS in Multiple Reaction Monitoring Mode.

Although not appreciably changed, the crude fat content increased at first (6.77 ± 0.50 to 12.96 ± 0.16 g/100 g DW from boiling for 1 min), followed by a decreasing trend (12.96 ± 0.16 to 6.20 ± 0.25 g/100 g DW comparing boiling for 1 min to 30 min).

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In contrast, the crude protein content decreased at first, followed by an increasing trend and restoring to the original level after boiling for 20 min.

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