The Indian Journal of Nutrition and Dietetics

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Thermal Degradation and Storage Losses of Ascorbic Acid in Canned Brassica Cultivars


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1 Department of Food Science and Technology Punjab Agricultural University, Ludhiana - 141 004, India
     

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Green leafy vegetables are considered a fairly good source of ascorbic acid, even when cooked. According to Gopalan etal' Brassica cutivars contain 65 mg/100 g (B. napus) to 180 mg/100 g (B. rapa) ascorbic acid on fresh weight basis and if these green vegetables are included in the diet in adequate amounts, the need for fruit as an essential Item in the diet is much reduced.
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  • Thermal Degradation and Storage Losses of Ascorbic Acid in Canned Brassica Cultivars

Abstract Views: 278  |  PDF Views: 0

Authors

Poonam Aggarwal
Department of Food Science and Technology Punjab Agricultural University, Ludhiana - 141 004, India
S. P. S. Saini
Department of Food Science and Technology Punjab Agricultural University, Ludhiana - 141 004, India

Abstract


Green leafy vegetables are considered a fairly good source of ascorbic acid, even when cooked. According to Gopalan etal' Brassica cutivars contain 65 mg/100 g (B. napus) to 180 mg/100 g (B. rapa) ascorbic acid on fresh weight basis and if these green vegetables are included in the diet in adequate amounts, the need for fruit as an essential Item in the diet is much reduced.