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Variations in the vitamin C content of imported tomatoes
Author(s) -
Twomey D. G.,
Goodchild Jane
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210610
Subject(s) - ascorbic acid , vitamin c , food science , composition (language) , vitamin , chemistry , horticulture , zoology , botany , biology , biochemistry , art , literature
Abstract An analysis was made of the vitamin C content of late winter tomatoes. A range of 6·8 to 31·2 mg reduced ascorbic acid per 100 g of fruit was observed in the batches of fruit examined in mid‐March 1969. The mean value was 12·6 mg ascorbic acid per 100 g of fruit. It is emphasised that this mean figure was considerably lower than the 20 mg per 100 g given in McCance & Widdowson's (1967) ‘Tables of the Composition of Foods’ which are widely used in dietary surveys.