The Vitamin C Content of Eight Varieties of Sweet Potatoes and the Effect of Cooking on the Vitamin Content

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Description

Since sweet potatoes, which also furnish vitamin A, are a common food in the popular diets of Texas and are so generally grown over the state, the purpose of this study is (1) to ascertain the amount of vitamin C in eight of the varieties most commonly grown and (2) to determine the effect of the three most popular methods of cooking (boiling, baking, and candying) on the vitamin C content of these varieties of sweet potatoes.

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iv, 49 leaves

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Eakle, Dorothy 1942.

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This thesis is part of the collection entitled: UNT Theses and Dissertations and was provided by UNT Libraries to Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 609 times , with 27 in the last month . More information about this thesis can be viewed below.

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  • Eakle, Dorothy

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Since sweet potatoes, which also furnish vitamin A, are a common food in the popular diets of Texas and are so generally grown over the state, the purpose of this study is (1) to ascertain the amount of vitamin C in eight of the varieties most commonly grown and (2) to determine the effect of the three most popular methods of cooking (boiling, baking, and candying) on the vitamin C content of these varieties of sweet potatoes.

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iv, 49 leaves

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  • 1942

Added to The UNT Digital Library

  • Jan. 13, 2012, 11:33 a.m.

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  • Oct. 22, 2014, 12:27 p.m.

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Past 30 days: 27
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Eakle, Dorothy. The Vitamin C Content of Eight Varieties of Sweet Potatoes and the Effect of Cooking on the Vitamin Content, thesis, 1942; Denton, Texas. (digital.library.unt.edu/ark:/67531/metadc70337/: accessed September 20, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .