f.w. and 21% and 19% d.w. for white head cabbage; 30%
and 45% f.w. and 24% and 53% d.w. for red cabbage, and
39% and 35% f.w. and 53% and 54% d.w. for Brussels
sprouts. The vegetables grown around the steelworks and
from local retailers had comparable quantities of vitamin C.