Title

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

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

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