The vitamin C and thiamin contents of quick frozen peas

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Abstract
Summary: The effect of maturity, variety, post‐vining delay and various stages in commercial processing, including cleaning, blanching, freezing and end‐cooking, on the vitamin C and thiamin contents of quick frozen peas has been studied. As the peas matured, the vitamin C content decreased but there was no correlation between maturity and thiamin content. The vitamin C content of six varieties was approximately constant, but one variety had an unexpectedly low thiamin content. In most cases, post‐vining delay had a detrimental effect on the vitamin C content whereas immature (but not mature) peas showed an increase in thiamin content. On average, frozen peas retained 80% of the original vitamin C content and 90% of the thiamin content. Cooking caused a further loss of vitamin C so that, at the point of consumption, the frozen peas retained approximately 55% of the fresh value for this nutrient.