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

Table 2

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

Cooking time (min.)	Cooking method
	Open-pan cooking		Pressure cooking
	Retention	Loss (%)	Retention	Loss (%)
5	22.54^a ± 0.33	40.9	15.61^a ± 0.47	59.1
10	17.16^b ± 0.45	55.0	12.19^b ± 0.70	68.0
15	14.64^c ± 0.15	70.9	11.35^bc ± 0.24	70.2
20	12.1^d ± 0.37	68.3	10.15^c ± 0.39	73.4
25	10.24^e ± 0.34	73.2	8.43^d ± 0.44	77.9
30	9.97^e ± 0.47	73.9	5.91^e ± 0.18	84.5
35	6.619^f ± 0.35	82.6	3.84^f ± 0.42	89.9

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.