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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


Vitamin C is quite unstable in foods, especially under adverse conditions of storage and preparation. The vitamin generally occurs in foods that are quite acidic or in foods containing antioxidants that help to protect or preserve vitamin C content. Vitamin C in fresh whole fruits and vegetables is quite well preserved for days or weeks at a time. When foods are processed the vitamin may be exposed to oxygen, metallic surfaces, or high temperatures, all of which hasten oxidation. Cooking water is usually discarded and vitamin C, which is water soluble, is also lost in this way. Food Composition Tables list vitamin C values for raw foods minus 10-25% for expected losses. However, such calculations usually overstate the true intakes of the vitamin.

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