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  • Title: [Vitamin C levels in fresh, frozen and canned broad beans in relation to their varieties and degree of maturity].
    Author: Kmiecik W, Lisiewska Z, Jaworska G.
    Journal: Rocz Panstw Zakl Hig; 1990; 41(1-2):17-24. PubMed ID: 2244168.
    Abstract:
    The content of vitamin C was investigated in seeds of broad been, the cultivars Windsor Biały, Comprimo RS, Green Hangdown, and Threefoldwhite, harvested, frozen or canned with the content of dry matter at the level of 30%. Moreover, in cultivars Comprimo RS and Threefoldwhite the vitamin C was determined as depending on seed maturity within 25-40% of dry matter at 5% intervals. The compared broad bean cultivars, frozen or canned at the level of 30% d.w. in seeds differed by the vitamin C content. The extreme differences reached 21% for the raw material, 32% for frozen seeds cooked, and 15% for canned appertized seeds. However, the ranking of cultivars in the final products differed from that in the raw material. The vitamin C content decreased with increasing degrees of seed ripeness in the range from 25-40%. This particularly concerns fresh seeds of Threefoldwhite cv. In the final products differences were smaller and reached 2-6% in cooked frozen seeds and 18-24% in appertized canned seeds. Blanching decreased the vitamin C content by 14-43%. Freezing of blanched seeds and the 6-month storage of frozen goods decreased this content by about 24-56%. Frozen whole seeds contained 9.3-13.8 mg of vitamin C in 100 g after cooking (compared with fresh seeds, the losses reached 56-73%) and appertized canned seeds 8.2-11.7 mg in 100 g (compared with fresh seeds, the losses reached 63-73%). The average difference in favour of cooked frozen seeds reached 17%. The difference in vitamin C content between whole seeds and cotyledones varied within 1-9%.
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