A Study on the Influence of Sulphur-compound to Vitamin C in the different Vegetable during Cooking

유황화합물질이 조리시 야채류중의 Vitamin C 함량에 미치는 영향에 대하여

In order to study the influence of sulphur-compound on the vitamin C contents of different vegetables-i.e. Korean green pepper, leaf, Bilum, leaf, Soybean sprouts, Mung bean sprouts, Cucumber-the garlic powder and minced garlic were used while the vegetables were cooked. The results garlic juice during scaling the vegetables the vitamin C contents of them were higher as much as 9.2~12.7% 2. When the scaled vegetables were seasoned the vitamin C contents were higher as much as 8.9~`17.5% by adding garlic powder and 7.3~14.9% by adding minced garlic. 3. Vitamin C loss of the cooked vegetables with room condition for 30 min, was higher as much as 15.2~34.5% compared to just cooking. 4. Vitamin C contents of vegetables after 30 min from cooking, compared to just cooking were higher of vegetables after 30 min from cooking, compared to just cooking were higher as much as shown below. 1) ~13.3% by adding garlic powder. 2) 4.0~9.3% by adding minced garlic.