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The Ascorbic Acid Content of Nigerian Vegetables
Author(s) -
OKE O. L.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01964.x
Subject(s) - ascorbic acid , food science , chemistry , boiling , organic chemistry
SUMMARY —The ascorbic acid content of the vegetables most commonly consumed in Nigeria ranges from 18 to 98 mg per 100 g of the fresh material. On boiling, 46–68% of the ascorbic acid is lost, while 47–87% is lost on exposure to the sun for 3 hr.