Abstract
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.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 3
Claim · model-written summary
Uncooked carrot contained 5.8% vitamin C.
- Taxon
- carrot
Daucus carotae0 - Outcome
- vitamin Ce0
- Value
- 5.8%e0
- Qualifier
- uncookede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“vitamin C contains 5.8% in uncooked carrot”
Claim · model-written summary
Cooked carrot contained 2.6% vitamin C.
- Taxon
- CarrotDaucus carotat0
- Outcome
- content of vitamin Ce0
- Value
- 2.6%e0
- Qualifier
- after cookinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“after cooking the content of vitamin C is 2.6%”
t0“Carrot”
Claim · model-written summary
Cooking decreased carrot vitamin C content.
- Taxon
- CarrotDaucus carotat0
- Treatment
- cookinge0
- Outcome
- content of vitamin Ce0
- Direction
- decreasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“content of vitamin C decreases with respect to cooking”
t0“Carrot”
The same questions in other papers
processing · quality: phytochemicals · Daucus carota (carrot)Positive and negative results
6 papers in the same direction as this paper · 5 in the opposite direction
- positive
- positive
- positive
8 papers more in this group
See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.