Agricultural and Biological Research

Vitamin C content of local Thai fresh vegetables for the immune system body and antioxidants

Theeranat Suwanaruang*

Vitamin C or ascorbic acid is a vitamin that the body human needs. It contributes to the strengthening of immunity, anti-radicals, free and helps to nourish the skin. Vitamin C can be obtained from general vegetables and fruits. The objective of this research was to determine the amount of vitamin C in local Thai fresh vegetables. Using samples of vegetables popularly consumed by Kalasin people in Kalasin Province, the following vegetables were selected: eggplant, kajon flowers, lettuce, butterfly pea flowers, acacia, spinach and zucchini. Fresh vegetables contain vitamin C and vegetables contain 130 mg/kg, 340 mg/kg, 350 mg/kg, 340 mg/kg, 440 mg/kg, 490 mg/kg and 140 mg/kg respectively.