Determination of the ascorbic acid content of selected Nigerian local vegetables used as food and medicine

Abstract

Vegetables are storehouses for vitamins and minerals. Sixteen different vegetables used in Nigeria as food and medicine were selected for ascorbic acid quantitative analysis based on their availability and agronomic desirability in the six different geopolitical zones of Nigeria. The determination of the ascorbic acid content was conducted using Iodometric titration. Data were analysed by comparison of the results obtained with the WHO daily requirement standard for ascorbic acid content in food. The results showed that all the sixteen (16) vegetables contain substantial amounts of ascorbic acid. These vegetables should be added to diets in the right amount that could add up to meet the daily ascorbic acid content needed by the body for normal and healthy growth and for the protection against diseases.