The content of vitamin C and β-carotene in nettle and ramsons and its modification at culinary treatment and drying

  • Olga Nicolaev Technical University of Moldova, Chisinau
  • Eleonora Dupouy Technical University of Moldova, Chisinau
  • Nina Mija Technical University of Moldova, Chisinau
Keywords: Vitamin C, β-carotene, springtime plants, nettle, ramsons

Abstract

Adequate daily intake of food sources of vitamin C and β-carotene has a central role in ensuring  a good health due to their antioxidative and protective properties. Early springtime plants nettle and ramsons are valuable sources of vitamins C and  β-carotene in nutrition after the relative winter shortage in fresh food suppliers of these vitamins. The aim of the present work was to study the content of vitamin C and  β-carotene in nettle and ramsons and their modification at culinary treatment and drying for evaluating the level of considered  vitamins presarvation in processed foods. 

Published
2007-11-19
How to Cite
Nicolaev, Olga, Eleonora Dupouy, and Nina Mija. 2007. “The Content of Vitamin C and β-Carotene in Nettle and Ramsons and Its Modification at Culinary Treatment and Drying”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 31 (November), 23-26. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3745.
Issue
Vol 31 (2007)
Section
Articles

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