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The vitamin A and C content of Coriandrum sativum and the variations in the loss of the latter with various methods of food preparation and preservation

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Abstract

The leaves ofCoriandrum sativum contain 51.4µg of betacarotene (85.6 IU) per gram and 361mg L-ascorbic acid per 100g on a dry weight basis. The vitamin C in the plant did not change significantly for three days when the cut stems were placed in water and maintained at a temperature of 17 °C. Cooking for 5 minutes lowered the vitamin C content in 4 and 10 volumes of water by 41 to 49% and 61 to 67%, respectively. Cooking for 10 minutes in the same amount of water increased the loss by a few percentage points.

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Authors and Affiliations

  1. Chemistry Department, Trinity University, San Antonio, Texas, USA

    D. D. Clyde, J. Bertini, R. Dmochowski & H. Koop

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  1. D. D. Clyde
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  2. J. Bertini
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  3. R. Dmochowski
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  4. H. Koop
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Clyde, D.D., Bertini, J., Dmochowski, R. et al. The vitamin A and C content of Coriandrum sativum and the variations in the loss of the latter with various methods of food preparation and preservation. Plant Food Hum Nutr 28, 317–322 (1979). https://doi.org/10.1007/BF01095513

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  • DOI: https://doi.org/10.1007/BF01095513

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