The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. An essential nutrient found mainly in vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin. It must be replenished daily. Vitamin C helps make collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels etc. From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low.
Iqbal Hussain, Md. (2016). Estimation of Vitamin C in Carrot Before Cooking and After Cooking. Journal of Food and Nutrition Sciences, 4(4), 108. https://doi.org/10.11648/j.jfns.20160404.16