Vitamin C Content of Vegetables. I. Spinach*

Abstract

Fresh spinach has long been known t o contain relatively large amounts of vitamin C ; however, the amounts reported by the several workers differ greatIy. One difficulty in comparing the published results lies jn the fact that there is littIe uniformity in the mode of reporting the data obtained. Most analyses reported recently have indicated the amounts of ascorbic acid in milligrams per gram of spinach. If one assumes, as suggested by Bessey and King (1933), that 0.5 mg. of a.scorbic acid per day is required f o r protection of a guinea pig from scurvy, the data in recent papers may be recalculated on a uniform basis (Table I . ) .

VITAMIN‐C CONTENT OF VEGETABLES. V. CABBAGE1

“…While i t is probable that variations in technique may account for some of the differences in the results obtained, yet it is also probable that cabbage does vary widely in its ascorbic-acid content. In the case of spinach and peas it has been found that variety and freshness are important factors controlling the vitamin-C: content of these vegetables, as reported by Tressler, Mack, and King (1936) and Mack, Tressler, and Eing (1936).…”

“…In the case of spinach and peas it has been found that variety and freshness are important factors controlling the vitamin-C: content of these vegetables, as reported by Tressler, Mack, and King (1936) and Mack, Tressler, and Eing (1936).…”

“…On two samples of raw and two samples of cooked cabbage the results of the titration method were confirmed by the modified 14-day curative test used by Harris and Ray (1932) and Tressler, Mack, and King (1936 Techziique Employed in C'ooking: The cooking method was substantially that proposed by Halliday and Noble (1933). Three hundred and sixty grams of cabbage cut in pieces about 3/4 inch square, 1,800 milliliters of water, and two teaspoons of salt were used.…”

LOSSES OF VITAMIN C DURING BOILING AND STEAMING OF CARROTS1

“…The curative method described previously by Tressler, Mack, and King (1936) was used with the exception that the curative feeding period was extended to 21 days.…”

Rapid and nondestructive detection of freshness quality of postharvest spinaches based on machine vision and electronic nose

“…Spinach is a highly perishable product with multiple nutrients such as minerals (Bhattacharjee et al, ), vitamins (Bunea et al, ; Tang, Qin, Dolnikowski, Russell, & Grusak, ; Tressler, Mack, & King, ), carotenes (Bunea et al, ; Lim, ), and antioxidant phenolic compounds (Pandjaitan, Howard, Morelock, & Gil, ). Spinach is widely consumed and forms a major part of human diet due to its nutritional properties.…”