Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables

Table 1

Retention (mg/100 g) and percent loss of ascorbic acid in cabbage under each cooking method.

Cooking time (min.)	Cooking method
	Open-pan cooking		Pressure cooking
	Retention	Loss (%)	Retention	Loss (%)
5	18.52^a ± 0.42	45.1	14.38^a ± 0.48	57.4
10	14.24^b ± 0.72	57.8	12.47^b ± 0.32	63.1
15	13.00^b ± 0.72	61.5	11.6^b ± 0.23	65.6
20	10.43^c ± 0.54	69.1	8.24^c ± 0.11	75.6
25	8.52^d ± 0.67	74.8	6.21^d ± 0.37	81.6
30	7.21^d ± 0.21	78.6	4.89^e ± 0.14	85.5
35	5.14^e ± 0.19	84.8	2.17^f ± 0.29	93.6

Data are expressed as means ± standard error (SE) of triplicate experiments. Ascorbic acid contents in fresh cabbage and Ye’abesha Gomen were 33.76 and 38.14 mg/100 g, respectively. Means in the column not connected by the same letter are significantly different at . The effects of two cooking methods are significantly different within the column at for both cabbage and Ethiopian green collard.