The Effect of Cooking with and without Sodium Bicarbonate on the Thiamine, Riboflavin, and Ascorbic Acid Content of Peas

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Abstract
The effect of cooking fresh and frozen peas in water alone and in water containing sodium bicarbonate on the thiamine, riboflavin and vitamin C content has been studied. It has been found that the addition of 0.22 gm. of NaHCO3 to 180 ml. of water in the cooking of 85 gm. of fresh peas lowers the time necessary for cooking from 17 to 8 minutes; of frozen peas, the decrease is from 6 to 4 minutes. The following average values were found per 100 gm. of fresh peas: thiamine, 333 μg.; riboflavin, 168 to 203 μg.; and vitamin C, 23.7 mg. In frozen peas the values were similar with thiamine (351 to 408 μg.) and riboflavin (171 to 200 μg.), but were somewhat lower with ascorbic acid (12.2 to 20.6 mg.). Approximately 80% of the thiamine, 65% of riboflavin, and 45 to 60% of ascorbic acid were retained in the peas after cooking. No differences resulted from the addition of sodium bicarbonate to the cooking water. When the vitamin content remaining in the peas was added to that of the cooking water, the recovery of these three vitamins was found to be practically complete. Similar results were obtained with respect to frozen peas, as far as thiamine and riboflavin are concerned. However, the destruction of vitamin C amounted to between 15 and 20% with the frozen peas, and this was not influenced by the method of cooking. When fresh peas and one brand of frozen peas which were frozen by the plate process were overcooked to the extent that they started to disintegrate, the losses of thiamine from the peas were considerably greater and the recovery was much less. Under these conditions the destructive effect of sodium bicarbonate was found to be somewhat greater.

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