Laboratory analysis of vitamin C in vegetables served in eldercare facilities and evaluation of related public nutrient database information

David W. Konas, Charles Feldman, Bhavna Anand, Jacqueline Piemonte, Cynthia Garay, Elizabeth Silverthorne, Shahla M. Wunderlich

Research output: Contribution to journalArticle

1 Scopus citations

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.

Original languageEnglish
Pages (from-to)68-77
Number of pages10
JournalTopics in Clinical Nutrition
Volume26
Issue number1
DOIs
StatePublished - 1 Jan 2011

Keywords

  • Ascorbic acid
  • elderly
  • nursing homes
  • nutritive value

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