Thermal Degradation and Storage Losses of Ascorbic Acid in Canned Brassica Cultivars
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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.Downloads
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Published
1995-11-01
How to Cite
Aggarwal, P., & Saini, S. P. S. (1995). Thermal Degradation and Storage Losses of Ascorbic Acid in Canned Brassica Cultivars. The Indian Journal of Nutrition and Dietetics, 32(11), 274–276. Retrieved from http://mail.informaticsjournals.com/index.php/ijnd/article/view/7886
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