Vitamin C Content of Wild Greens

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Abstract
Vitamin C assay of fresh, cooked, and frozen samples of edible wild greens showed that pokeweed, tall dock, and curly dock contained twice as much of this vitamin as spinach; poverty weed, shepherd's purse, and lamb's quarter about as much as spinach; chickweed, dandelions, and prickly lettuce considerably less than spinach. Loss of vitamin C in wild greens due to freezing or cooking was comparable to the loss sustained under similar conditions by cultivated greens. There was some indication that the vitamin C content was greater in plants exposed to full sunlight and in fertile, uncultivated soil.