A nutritional evaluation of some soft drinks as supply sources for vitamin C

概要

論文の詳細を見る
A novel index (designated PAIM), in which nutritional losses as a result of cooking and practical intake in a typical meal were considered, was applied to the evaluation of ascorbic acid content in several commercially available soft drinks. This index successfully enabled a comparative examination between various foods and drinks as supply sources of ascorbic acids. Employing this index, in the seven soft drinks tested, two products were assessed as effective sources for ascorbic acid affording values nearly satisfying the daily recommended dietary allowance; furthermore, the remaining five products were superior to some foods after cooking. These results suggested that soft drinks might be regarded as an off-handed optional source of ascorbic acid.
武蔵丘短期大学の論文
2002-03-31