調理によるビタミンCの変化
1956 年 14 巻 4 号 p. 123-124
詳細
1956 年 14 巻 4 号 p. 123-124
There have been done many experimental studies on the loss of vitamin C by cooking, but no data regarding the loss of vitamin C in case of home cooking. Consequently, we often encounter many inconveniences for nutritional improvement.
In order to evaluate the correct data, we studied to find out the exact amount of the loss of vitamin C on some vegetables under the ordinary cooking conditions.
First of all, Japanese radish and cabbage (autumnal) have been studied.
Results obtained were as following figure I-II in Japanese.
Method adopted in finding vitamin C is the improved Teruuchi's hydrazine method.
