为了明确不同采收成熟度甘蓝中营养成分的变化规律，针对五种采收成熟度甘蓝，对其粗蛋白、粗脂肪、可溶性总糖、维生素B₁和B₂、维生素C、叶绿素、总类胡萝卜素、多酚类、黄酮类、矿物质和氨基酸的含量和组成的进行了分析。结果表明，随着成熟度的提高，粗蛋白含量不断降低，而粗脂肪、可溶性总糖的含量不断提升。甘蓝中维生素B₂的含量逐渐降低；维生素B₁、维生素C、叶绿素a、叶绿素b、总类胡萝卜素、总酚及总黄酮含量则先增加后降低；常量元素K、Na、Ca、Mg含量呈现先降低后增加的趋势，而微量元素Fe、Cu、Mn、Cr和有害金属元素Pb、Hg、As含量均在第Ⅳ成熟度达到最高；必需氨基酸和非必需氨基酸含量均逐渐降低。第Ⅱ成熟度的甘蓝综合营养值(Comprehensive nutritive value，CNV )最高为77，第V成熟度的甘蓝CNV最低为60。

Cabbages are playing a vital role in providing minerals, vitamins, antioxidants, and essential amino acids for human diet. However, the data about the effect of maturity on these nutrients in cabbages is not available. Therefore, the present study was performed to examine the compositions of crude protein, crude fat, total soluble sugar, vitamin B₁, B₂, and C, chlorophylls, total carotenoids, polyphenols, and total flavonoids in cabbages collected at different maturity stages (I~V). As the leaf matured from tender to mature, the contents of crude protein were decreased while crude fat and total soluble sugar were increased. Meanwhile, the contents of vitamin B₂ declined while the contents of vitamin B₁, vitamin C, chlorophyll a, chlorophyll b, total carotenoids, total polyphenols, total flavonoids, K, Na, Ca, and Mg fluctuated; the contents of Fe、Cu、Mn、Cr、Pb、Hg and Asreached the highest levels at stage Ⅳ. During the ripening of cabbages, the contents of both essential and non-essential amino acids decreased. The comprehensive nutritive value (CNV) was the lowest in cabbages at maturity stage Ⅱ (77), whereas cabbages at maturity stage V had the lowest CNV (60).