Cabbage contains a high amount of water which is about 93 percent. Vegetable crops usually need about one inch of water each week.
Using a slotted spoon, lift the cabbage from the water, allowing the water to drain through the slots.
Distilled water mixed with red cabbage water will turn a bluish color due to the anthocyanins in the red cabbage affecting the pH of the solution.
I think it is used for meassuring the pH level or sumthing.
To blanch cabbage before using it in a recipe, bring a pot of water to a boil, then submerge the cabbage leaves in the boiling water for 1-2 minutes. Remove the cabbage and immediately place it in a bowl of ice water to stop the cooking process. Drain the cabbage and pat it dry before using it in your recipe.
10%
Filtration
sugar water
no
It is very dependant on the size of your cabbage and the amount of nutrients in your soil
95%
Apples are 84% water Chinese cabbage is 93% water Margarine is 18% water Lean steak is 54% water
Water Content: 95-99% Chinese Cabbage 80-89% Fresh Apple 60-79% Lean Steak and finally . . . 10-19% Margarine (These one obviously has the least amount of water content) Answer found in Nutrition: Concepts and Controversies Book pg 182 Hope this helps. (\_____/) (=^.^=)