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The Availability for Human Nutrition of the Vitamin C in Raw Cabbage and Home-Canned Tomato Juice

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Maine Agricultural Experiment Station, Orono

The availability of the vitamin C in raw cabbage and homecanned tomato juice was studied on four young, healthy subjects. The utilization of the vitamin C of each test food was compared with that of pure vitamin C tablets. The basal diet used was neutral in reaction and the subjects were saturated before each test period. Judging from the results of both blood and urine analyses, the vitamin C of both raw cabbage and tomato juice was utilized as well as, or possibly better than, that in the tablets. An average of 116 gm. of the cabbage or 208 ml. (7/8 cup) of the tomato juice used in this experiment provided 50 mg. of vitamin C.