Bulletin No.
261
Document Type
Bulletin
Department
Department of Home Econmics
Description
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.
Keywords
vegetable nutritional values, vitamin c, swiss chard, spinach, asparagus, carrots
Pages
28
Publication Date
4-1931
Type
text
Format
application/pdf
Language
en
Publisher
South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanical Arts
Recommended Citation
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.
https://openprairie.sdstate.edu/agexperimentsta_bulletins/261