Reduction of L-ascorbic acid (reduced vitamin C) content of bitter gourd (Momordica charantia) during heating
2015
Maeda, G. (Okinawa Prefectural Agricultural Research Center, Itoman city, Okinawa (Japan)) | Hirose, N.
Eight kinds of vegetable, including bitter gourd (Momordica charantia), were compared in terms of the content and retention of L-ascorbic acid (reduced vitamin C) before and after cooking by three different methods (steaming, stir-frying, and boiling). The results showed that: 1) similarly to the other tested vegetables, bitter gourd lost its L-ascorbic acid content after heating, although certain heating methods led to a lower rate of L-ascorbic acid retention in bitter gourd than in potatoes and several vegetables; and 2) bitter gourd contained a higher level of L-ascorbic acid and showed the second highest rate of L-ascorbic acid retention, next to bell peppers, when heated using apropriate methods.
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