Effect of Different Cooking Methods on the Concentration of Vitamin C in Cowpea Vegetable (Vigna unguiculata)
Emmanuel Odit, Denis Omara, Richard Kifuku & Carol Kawuma · European Journal of Nutrition & Food Safety · 2022
Background: Vitamin C is a water-soluble vitamin widely distributed in nature, mostly rich in fresh fruits and green leafy vegetables. The amount of Vitamin C in a given food depends on soil condition, climate in their area of growth, storage condition after harvest, and methods...
Open access
Research Article
10.9734/ejnfs/2022/v14i121276