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Losses of Vitamin C during the Cooking of Peas¹

Four Figures

State College of Home Economics, Cornell University, Ithaca, New York State Agricultural Experiment Station, Geneva, and Department of Chemistry, University of Pittsburgh, Pittsburgh

1. The work shows clearly the value of the cooking water of peas from a nutritive standpoint, since about one-half of the vitamin C passes into it.

2. The greatest rate of loss of vitamin C from the peas occurred during the first 2 minutes of cooking.

3. The question of a few minutes of overcooking or undercooking of peas is not an important factor.

4. The loss of vitamin C during standing of the drained cooked vegetable at room temperature is relatively small and seems to occur during the first few minutes.

Manuscript received 4 May 1936.

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