[P29～37]野菜・果物

[P-35] Change in vitamin C content of dishes before and after cooking and comparison with calculated values in food composition tables

*Hikaru Kosugi^1,2, Takako Yamazaki^1,3 (1.Graduate School Niigata University Of Health and Welfare, 2.Kitasato Junior College Of Health and Hygienic Sciences, 3.Niigata University Of Health and Welfare)

Keywords:Cooking loss, Vitamin C, Cooking, Measured value, Food composition table calculated values