2. a student titrates a sample of the water used to cook a cabbage sample in part d. a significant amount of vitamin c is found in the titrated sample. which of the following statements about the mg of vitamin c per gram of cabbage is consistent with this titration result? a. raw and cooked cabbage have the same mg/g. b. raw has more mg/g than cooked. c. raw has less mg/g than cooked.