Department of Home Econmics
The object of this study has been to determine the vitamin C content of certain canned vegetables, and to determine to what extent the vitamin C content of the fresh products is reduced by the canning process. The vegetables used have been spinach, Swiss chard, asparagus and carrots.
vegetable nutritional values, vitamin c, swiss chard, spinach, asparagus, carrots
South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanical Arts
Wasson, G.E., "The Vitamin C Content of Fresh and Canned Spinach, Swiss Chard, Asparagus and Carrots" (1931). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 261.