date:Nov 23, 2012
rcentage ranging from 83 to 105%
The researchers have tested the analytical procedure on 12 fresh-cut green leafy vegetables (lettuce, wild rocket, swiss chard, spinach, lambs lettuce, garden cress, etc.) and have measured the vitamin content before and after 10 days of storage at 3 C to evaluate the vitamin evolution during storage.
The analysis results have shown that the most abundant vitamins in green leafy vegetables are vitamin C, provitamin A and vitamin E, while the vitamins of B