ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Reduced ascorbic acid (RAA) and Vitamin A (carotenoid) contents of six vegetables obtained from six cities in the United States at two seasons of the year were determined. Mean RAA content (mg/100g) of cabbage was 45.2, carrots 7.8, celery 6.0, corn 6.5, onions 8.4, and tomatoes 15.3. Vitamin C in cooked cabbage was 22.1, corn 6.2, and onions 5.7 mg/100g. Mean vitamin A activity (I.U.) of carrots was 15,228, cabbage 114, celery 133, corn 219, and tomatoes 750. In cooked cabbage and corn, vitamin A content was 89 and 217 I.U., respectively. The RAA and vitamin A content of vegetables from the six geographical areas varied significantly. Vitamin concentrations were generally lower than tabulated values. Retention of RAA in cooked cabbage was 52%; in onions, 58%; and in corn, 98%. Vitamin A retention in cooked cabbage was 82%, and in cooked corn was 98%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb12750.x
Permalink
