Detection of Insect in Cabbage
- February 23, 2018
- Posted by: RSIS
- Category: Applied Science
International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume II, Issue X, December 2017 | ISSN 2454-6194
Detection of Insect in Cabbage
Aradhana Saxena
Abstract: It is found that, some cabbages contain insects which are not visible, while cutting and it even not destroy while cooking then it get in to human body then brain, and could be the reason of brain damage.
I. INTRODUCTION
Human civilization and life is in feasible to conceive without plant. Plants are diverse group of surviving things upon which all non photosynthetic organisms ultimately depends. They make beauty our environment, purify our air, act as sound barriers, fabrication precious oxygen and help us for saving energy through their chilling shade in summer and their wind reduction in winter. Plants provide a sheer inexhaustible origin of widely varying materials i.e., timber, fibers, solid food, oil and soap etc.
Vegetables are the important component of daily diet. Vegetables are eaten in a variety of ways, as part of main meals.
Vegetables are the essential component of daily diet. Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though by and large they contain little protein or fat, and varying proportions of vitamins such as vitamin A, vitamin K and vitamin B6, pro vitamins, and carbohydrates. Vegetables contain a great variety of other petrochemicals, some of which have been claimed to have antioxidant, antibacterial, anti fungal, antiviral and anticarcinogenic properties. Several vegetables also contain fiber essential for gastrointestinal (GI) function.
Cabbage (Brassica oleracea Capitata) is a cold seasoned crop is a part of the Brassica family. As the cabbage plant develop its leaves increase in number, forming a ball- shaped head at the center of the plant. This cruciferous vegetable contains higher concentrations of vitamin C, minerals, and dietary fiber. Cabbage is low in saturated fat, cholesterol, high in dietary fiber, vitamin C, vitamin K, foliate, potassium, manganese, vitamin A, thiamin, vitamin B6, calcium, iron and magnesium (Mochiah et al.,2001)[1].
