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Vegetables and fruits are valuable components of the daily diet contributing carbohydrate in form of dietary fibre, vitamins and minerals to the body (Babalola et al., 2010). Most vegetables are commonly cooked before consumption. In general, vegetables are cooked at home on the basis of convenience and taste preference of consumer rather than retention of nutrient and health promoting compounds (Singh and Harshal, 2016). The degree of vitamin loss is influenced by various factors including: type of food, variety of vegetables, method of cutting, duration and processing of cooking (Rumm-Kreuter and Demmel, 1990). Vitamin C (Ascorbic acid) was first isolated in 1928 by the Hungarian biochemist and Nobel Prize winner SzentGyorgyi. Vitamin C is available in reduced form (L-ascorbic acid) and oxidized form (Ldehydro ascorbic acid).

Effect of Different Cooking Methods on Vitamin C Content of Some Selected Vegetables