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Spinach, ascorbic acid content

Beet greens, cabbage, cauliflower, chives, kohlrabi, lemon, mustard, orange, papaya, spinach, strawberry, watercress Low ascorbic acid content (25-50 milligrams/ 00 grams)... [Pg.152]

Klein et al. (135) found that approximately one-half of the initial ascorbic acid in fresh raw spinach was retained in the cooked vegetable. The amount of water and vegetable (1 4) used in each method was constant, and cooking times were similar. No significant differences in ascorbic acid content between conventionally and microwave cooked spinach were found. [Pg.525]

See other pages where Spinach, ascorbic acid content is mentioned: [Pg.263]    [Pg.517]    [Pg.793]    [Pg.21]    [Pg.21]    [Pg.395]    [Pg.402]    [Pg.23]    [Pg.98]    [Pg.799]    [Pg.28]    [Pg.263]   
See also in sourсe #XX -- [ Pg.52 ]



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