Abstract
Some fruits and vegetables grown in Alberta were investigated as sources of Vitamin C, and the loss occasioned by cooking was determined. Losses due to oxidation during cooking were compared with those due to extraction by the cooking water. Both cause considerable loss of vitamin C from the vegetable pulp; it would therefore be more economical always to use the juice from the vegetables. The vitamin C content of potatoes varies with the season, the peak being reached in September and just before the first frost occurs, and being followed by a steady decrease during storage.
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