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

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

Research output: Contribution to journalArticle

1 Citation (Scopus)

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

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Vegetables
Ascorbic Acid
Databases
Food
Daucus carota

Keywords

  • Ascorbic acid
  • elderly
  • nursing homes
  • nutritive value

Cite this

Konas, David ; Feldman, Charles ; Anand, Bhavna ; Piemonte, Jacqueline ; Garay, Cynthia ; Silverthorne, Elizabeth ; Wunderlich, Shahla M. / Laboratory analysis of vitamin C in vegetables served in eldercare facilities and evaluation of related public nutrient database information. In: Topics in Clinical Nutrition. 2011 ; Vol. 26, No. 1. pp. 68-77.
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Laboratory analysis of vitamin C in vegetables served in eldercare facilities and evaluation of related public nutrient database information. / Konas, David; Feldman, Charles; Anand, Bhavna; Piemonte, Jacqueline; Garay, Cynthia; Silverthorne, Elizabeth; Wunderlich, Shahla M.

In: Topics in Clinical Nutrition, Vol. 26, No. 1, 01.01.2011, p. 68-77.

Research output: Contribution to journalArticle

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