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

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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
Issue number1
StatePublished - 1 Jan 2011



  • Ascorbic acid
  • elderly
  • nursing homes
  • nutritive value

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