Re: [CH] Vitamin C, before and after
Ed Cutrell (ecutrell@darkwing.uoregon.edu)
Sat, 16 Jan 1999 10:47:19 -0800 (PST)
> Fresh chiles are said by one herbal I have to contain more Vitamin C per
> ounce than oranges, but does anybody know how much of it is left after
> they're processed into sauce and the sauce is aged? Someone asked
> me this on the FIDOnet herbalism echo and I had no idea. (Please, no
> very lengthy or highly technical essays--I just want to be able to give
> him a rough idea.:))
Two things:
1) While true that *ripe* chiles have more Vit. C/weight than oranges,
you'd be hard pressed to eat enough chiles (of any respectable heat) to
come close to the weight of an orange. Ever tried to eat a quarter pound
of chiles in one sitting?
2) Vit. C is rather heat (and light) sensitive. If the sauce has been
cooked or heat pasturized, much of the Vit. C. will be lost.
Bottom line: If you're looking for nutritional justifications for your
chile habit, Vit. C probably isn't the best bet....
ed