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Losses of Vitamin C During the Cooking of Swiss Chard¹

Two Figures

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

1. The leaf portion of fresh raw Swiss chard is a good source of vitamin C (the leaf minus the stem contains about 0.38 mg. per gram).

2. The stem of fresh raw Swiss chard is a relatively poor source of vitamin C (about 0.08 mg. per gram).

3. Cooked chard contains from 0.14 to 0.18 mg. of vitamin C per gram.

4. The two varieties of Swiss chard studied contained about the same amount of vitamin C.

5. About one-half of the original vitamin C passes into the cooking water by the method of cooking used.

6. The so-called ascorbic acid oxidizing enzyme is very active in Swiss chard as indicated by the large amount of dehydro-ascorbic acid found in raw chard after extraction with acetic and metaphosphoric acid. The enzyme is inactivated during the first few minutes of cooking.

² Buhl Foundation Research Fellow. Publication no. 347 from the chemistry department, University of Pittsburgh.

Manuscript received 24 May 1937.