Laboratory Analysis of Vitamin C in Vegetables Served in Eldercare Facilities and Evaluation of Related Public Nutrient Database Information
Document Type
Article
Publication Date
1-1-2011
Journal / Book Title
Topics in Clinical Nutrition
Abstract
Vitamin C is an important nutrient, and its labile nature means that prepared vegetables containing sufficient amounts of vitamin C are likely to be rich in other important nutrients as well. Samples of prepared green beans and carrots were obtained from eldercare facilities and their vitamin C content was determined. The results indicated a lack of consistency in the Vitamin C content, and the value for many samples was less than expected. Vitamin C content was maximized through the use of steaming followed by hot-holding for less than 20 minutes. Suggestions for improving relevant public database information are provided.
DOI
10.1097/TIN.0b013e318209e266
Montclair State University Digital Commons Citation
Konas, David; Feldman, Charles; Anand, Bhavna; Piemonte, Jacqueline; Garay, Cynthia; Silverthorne, Elizabeth; and Wunderlich, Shahla M., "Laboratory Analysis of Vitamin C in Vegetables Served in Eldercare Facilities and Evaluation of Related Public Nutrient Database Information" (2011). Department of Chemistry and Biochemistry Faculty Scholarship and Creative Works. 427.
https://digitalcommons.montclair.edu/chem-biochem-facpubs/427
