Home page  |  About this library  |  Help  |  Clear       English  |  French  |  Spanish  
Expand Document
Expand Chapter
Full TOC
to previous section to next section

close this bookScurvy and its Prevention and Control in Major Emergencies (WHO; 1999; 70 pages)
View the documentAcknowledgements
View the documentScurvy: definition
open this folder and view contentsIntroduction
open this folder and view contentsScurvy
open this folder and view contentsVitamin C
open this folder and view contentsRecommended Daily Allowance (RDA)
close this folderSources of vitamin C
View the documentAvailability in foods
View the documentGermination
close this folderStability in foods
close this folderLosses
View the documentNatural raw food
View the documentVitamin availability
View the documentLosses before, during and after processing
View the documentLosses during food preparation before cooking
View the documentLosses during cooking
View the documentRetaining maximum levels of vitamin C during meal preparation
View the documentAdding vitamin C to foods
open this folder and view contentsStrategies to prevent scurvy in large refugee populations
View the documentCosts
open this folder and view contentsConclusions and recommendations
View the documentReferences
View the documentAnnex 1
View the documentAnnex 2
View the documentAnnex 3
View the documentBack Cover
Losses during food preparation before cooking

Major losses of vitamin C occur before cooking occur when vegetables are washed in large amounts of water and left to stand in water. Potatoes that are skinned prior to cooking lose more vitamin C while cooking (see Table 10). The slicing and dicing of vegetables will increase the rate of loss before and during cooking.

Ions of copper and iron play a significant role in vitamin C oxidation and thus the selection of process/preparation equipment can have a marked effect on the stability of the vitamin in food and drink products. Contact with copper, bronze, brass, steel or black iron surfaces should be avoided and only stainless steel, aluminum or plastic should be used. (Berry Ottaway, 1993). A steel knife quickly becomes dull if used for slicing lemons. The iron ends up in the lemon juice and vitamin C activity is reduced.

to previous section to next section

Please provide your feedback   English  |  French  |  Spanish