Ascorbic acid content of Malaysian leaf vegetables

Green leaf vegetables used in Malaysia were analyzed for their ascorbic acid content. Most vegetables were purchased over a period of several months and wide variation was found in the ascorbic acid values obtained from different samples of the same vegetables. The average ascorbic acid content of the vegetables studied ranged from 29 mg per 100 g (Diplazium escutentum) to 643 mg per 100 g (Pteroccocus corniculatus). Most of the vegetables analyzed had significant amounts of ascorbic acid, especially those with dark green leaves. Many of these leaves, rich in ascorbic acid, grow wild and can be freely collected, or can be purchased from local markets for a few cents. In Malaysia, there are available, throughout the year, a variety of green vegetables containing significant amounts of ascorbic acid. The problem is one of educating the rural people to the importance of including more of these vegetables in the diet.

Notes

Present Address: Dept. of Food and Nutritional Science University of Rhode Island, Kingston, Rhode Island 02881.