Losses of Vitamin C during the Cooking of Peas

Abstract

The work shows clearly the value of the cooking water of peas from a nutritive standpoint, since about one-half of the vitamin C passes into it. The greatest rate of loss of vitamin C from the peas occurred during the first 2 minutes of cooking. The question of a few minutes of overcooking or undercooking of peas is not an important factor. The loss of vitamin C during standing of the drained cooked vegetable at room temperature is relatively small and seems to occur during the first few minutes.