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Original Articles Open Access
Cabbage have a variety of health benefits including treatment of constipation, stomach ulcers, headache, excess weight, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, ageing, and Alzheimer's disease. The aim of the study was to assess the iron and folic acid in cabbage (Brassica oleracea). The quantification of both the folic acid and iron was done by BLC-20 liquid chromatography and spectophotometric determination respectively. The results indicated the level of folic acid to be 0.015mg/ml at 282nm and the level of iron was found to be 64.27Ng/g at 515nm. The Nigerian population is exposed to inadequate concentration of folic acid and iron incorporated in cabbage.
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Author(s): Ibrahim I A A and Yusuf A J
Cabbage, Folic acid, Iron, HPLC, analysis, cabbage