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The Vitamin C Content of Eight Varieties of Sweet Potatoes and the Effect of Cooking on the Vitamin Content

Since sweet potatoes, which also furnish vitamin A, are a common food in the popular diets of Texas and are so generally grown over the state, the purpose of this study is (1) to ascertain the amount of vitamin C in eight of the varieties most commonly grown and (2) to determine the effect of the three most popular methods of cooking (boiling, baking, and candying) on the vitamin C content of these varieties of sweet potatoes.

Identiferoai:union.ndltd.org:unt.edu/info:ark/67531/metadc70337
Date08 1900
CreatorsEakle, Dorothy
ContributorsScoular, Florence I., Acker, Jessie E.
PublisherNorth Texas State Teachers College
Source SetsUniversity of North Texas
LanguageEnglish
Detected LanguageEnglish
TypeThesis or Dissertation
Formativ, 49 leaves, Text
RightsPublic, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Eakle, Dorothy

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