Organoleptic Evaluation and Retention of Vitamin C in Commonly Consumed Food Preparations Using Underexploited Greens
AbstractVitamin C is available only in fresh fruits and vegetables and is essential for the synthesis of collagen and metabolism of tyrosine. In addition to this, it also plays a vital role in bone formation, wound healing, electron transport, cholesterol metabolism and also act as an antioxidant. In poor Indian diet, where fruit is expensive, green leaves of vegetables can make up the requirement of vitamin C and other nutritional disorders, if consumed in plenty. These green leaves of vegetables are also rich in other important constituents, which are required by the human body such as dietary fibre, beta carotene, iron, phosphorus and calcium.
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How to Cite
Kaur, T. J., & Kochar, G. K. (2005). Organoleptic Evaluation and Retention of Vitamin C in Commonly Consumed Food Preparations Using Underexploited Greens. The Indian Journal of Nutrition and Dietetics, 42(9), 425–431. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6369
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