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Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United States
This research was supported by USDA/SEA Agreement #53-32U4-9-187 through the Consumer Nutrition Center and the Illinois Agricultural Experiment Station. The authors are grateful to the members of the United Fresh Fruit and Vegetable Association who supplied the vegetables: King Soopers, Denver, CO; Associated Grocers of St. Louis, MO; Cerniglia Produce, Forest Park, GA; Pacific Gamble Robinson Co., Seattle, WA; Super Valu Stores, Hopkins, MN; and D'Amgo Brothers, Chelsea, MA.
ABSTRACT
Reduced ascorbic acid (RAA) and Vitamin A (carotenoid) contents of six vegetables obtained from six cities in the United States at two seasons of the year were determined. Mean RAA content (mg/100g) of cabbage was 45.2, carrots 7.8, celery 6.0, corn 6.5, onions 8.4, and tomatoes 15.3. Vitamin C in cooked cabbage was 22.1, corn 6.2, and onions 5.7 mg/100g. Mean vitamin A activity (I.U.) of carrots was 15,228, cabbage 114, celery 133, corn 219, and tomatoes 750. In cooked cabbage and corn, vitamin A content was 89 and 217 I.U., respectively. The RAA and vitamin A content of vegetables from the six geographical areas varied significantly. Vitamin concentrations were generally lower than tabulated values. Retention of RAA in cooked cabbage was 52%; in onions, 58%; and in corn, 98%. Vitamin A retention in cooked cabbage was 82%, and in cooked corn was 98%.