Ascorbic Acid Content of Some Local Barbados Foods

Abstract

THE West Indian diet normally contains a high proportion of starchy roots and fruits such as yams, sweet potatoes, eddoes, breadfruit, banana, etc., but very few leafy green and yellow vegetables, and in some islands very little fruit. This means that, for many people, almost the only source of dietary ascorbic acid is that contained in these starchy roots and fruits. These foods do not contain a very high proportion of ascorbic acids ; but, if very large quantities of them are eaten, even these small amounts will be of major dietary importance. It is by no means unusual for a West Indian diet to contain 1¼ lb. or more of starchy vegetables, which would contain an appreciable quantity of ascorbic acid: for example, 100 gm. sweet potato contains 20 mgm. ascorbic acid and 500 gm. (1¼ lb. approx.) contains 100 mgm. ascorbic acid, which quantity is well in excess of the average daily requirement. (Figures taken from Revised Dietary Requirements recommended by National Research Council.) No allowance has been made for possible losses in vegetables during cooking.