The content of vitamin C and β-carotene in nettle and ramsons and its modification at culinary treatment and drying

Abstract

Adequate daily intake of food sources of vitamin C and β-carotene has a central role in ensuring  a good health due to their antioxidative and protective properties. Early springtime plants nettle and ramsons are valuable sources of vitamins C and  β-carotene in nutrition after the relative winter shortage in fresh food suppliers of these vitamins. The aim of the present work was to study the content of vitamin C and  β-carotene in nettle and ramsons and their modification at culinary treatment and drying for evaluating the level of considered  vitamins presarvation in processed foods.