Antioxidant Nutrient Density of Local Foods: Content of Vitamin C in Selected Fruits and Vegetables of Bangladesh

Abstract

The study was carried out on 3 fruits and 6 vegetables. The samples were collected from the different locations covering
the 30 agro-ecological zones of Bangladesh so that the study qualifies as a representative composite nutrient analysis. The
proximate nutrients content was analyzed by AOAC method, while the antioxidant nutrient such as vitamin C (L-ascorbic
acid) was measured by HPLC method. Ripe Mango (Langravarity) and green chili are rich source of antioxidant nutrient
Vitamin C (L-ascorbic acid, about 103mg and 102mg/100g raw edible portion for mango and green chili, respectively);
potato (Diamond variety), tomato and bean were found to contain medium amount of Vitamin C among the selected fruits
and vegetables.