Antioxidant Nutrient Density of Local Foods: Content of Vitamin C in Selected Fruits and Vegetables of Bangladesh

Authors

  • Md Mohiduzzaman Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000
  • Kazi Muhammad Rezaul Karim Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000
  • Abu Torab MA Rahim Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000
  • Nazma Shaheen Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000

Keywords:

Antioxidant, Vitamin C, Fruits and vegetables

Abstract

The study was carried out on 3 fruits and 6 vegetables. The samples were collected from the different locations covering the 30 agro-ecological zones of Bangladesh so that the study qualifies as a representative composite nutrient analysis. The proximate nutrients content was analyzed by AOAC method, while the antioxidant nutrient such as vitamin C (L-ascorbic acid) was measured by HPLC method. Ripe Mango (Langravarity) and green chili are rich source of antioxidant nutrient Vitamin C (L-ascorbic acid, about 103mg and 102mg/100g raw edible portion for mango and green chili, respectively); potato (Diamond variety), tomato and bean were found to contain medium amount of Vitamin C among the selected fruits and vegetables.

Bangladesh J. Nutr. Vol. 32, December 2019, P: 1-4

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Published

2019-12-30

How to Cite

Antioxidant Nutrient Density of Local Foods: Content of Vitamin C in Selected Fruits and Vegetables of Bangladesh. (2019). Bangladesh Journal of Nutrition, 32(1), 1-4. https://doi.org/10.3329/bjnut.v32i1.69885

Issue

Vol. 32 No. 1 (2019)

Section

Articles

How to Cite

Antioxidant Nutrient Density of Local Foods: Content of Vitamin C in Selected Fruits and Vegetables of Bangladesh. (2019). Bangladesh Journal of Nutrition, 32(1), 1-4. https://doi.org/10.3329/bjnut.v32i1.69885