บทคัดย่องานวิจัย

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Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking.

Mathooko, F. M.; Imungi, J. K.;

Ecology of Food and Nutrition Year: 1994 Vol: 32 Issue: 3/4 Pages: 239-245 Ref: 15 ref.

1994

บทคัดย่อ

Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking.

ABSTRACT :

 

The ascorbic acid contents of 3 fresh green leafy vegetables commonly consumed in Kenya, Amaranthus hybridus, Gynandropsis gynandra and Solanum nigrum and changes during traditional cooking were measured. In the fresh leaves, ascorbic acid varied from 123.8 in A. hybridus to 189.2 mg/100 g fresh weight in G. gynandra. Cooking for 20 min in boiling water led to losses of between 75 and 89%. Smaller losses in ascorbic acid were observed when the leafy vegetables were cooked in 2 and 4 volumes of water. The loss in ascorbic acid as a function of cooking time was highest in S. nigrum while its loss as a function of volume of cooking water was highest in A. hybridus. Using loss in ascorbic acid as an index, it is proposed that controlling the time and amount of water used in cooking without sacrificing palatability could help, at least in part, in preventing loss in other essential nutrients during traditional cooking of the vegetables.