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Vitamin C In
Frozen Vegetables
The nutritive value of frozen vegetables is a question of increasing importance as more families use frozen foods and more and more farm families preserve their garden crops by freezing. At present much research is underway to find out how much of that perishable but essential vitamin C (ascorbic acid) is lost in blanching Vegetables before freezing and later in frozen storage. Tests of several common vegetables were made recently by the Rhode Island' Experiment Station to find out how much of the .origiRftkvitamin left after
~f&rthe vegetables bad been iq frozen storage six months aiid then cooked1.1 Snap beans and corn had about 90 percent of their -original vitamin C just after blanching, and 30 to 40 percent of it after storage and cooking.
Broccoli averaged 60 percent of its <2 after blanching and 30 to 40 percent after storage and cooking.
Spinach, however, lost twothirds of its C in blanching and after stoarge and cooking had only 15 percent. *
Tests were made of blanching by boiling water and by steam. Snap beans and spinach had better flavor and texture and more vitamin C whan blanched with boiling water. Steam was better % broccoli. ■ ■■
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