( 12 )
TABLE II.
Vitamin C contents of some important fruits and vegetables.
| No. | Name. | Vitamin C contents (in mgs. per 100 gms.) |
Portions examined. |
| (1) | (2) | (3) | (4) |
| 1 | Jin-kha-baung-thee | 237.5 | Whole fruit. |
| 2 | Sweet Lime | 60.50—90.80 | Juice. |
| 3 | Guava (semi ripe) | 68.60 | Pulp. |
| 4 | Guava (ripe) | 61.40 | Do. |
| 5 | Guava (green) | 38.30 | Do. |
| 6 | Lemon | 40.2—52.8 | Juice. |
| 7 | Orange | 28.08—50.1 | Do. |
| 8 | Tomato (ripe) | 43.90 | Do. |
| 9 | Tomato (green) | 24.0—41.2 | Do. |
| 10 | Tomato (semi-ripe) | 39.71 | Do. |
| 11 | Lime(ripe) | 14.65 | Do. |
| 12 | Lime (green) | 10.85 | Do. |
| 13 | "Ju" vegetables | 11.0 | Edible portions. |
| 14 | Kyaung-sha-thee | 3.0 | Do. |
| 15 | Pe-zaung-jan | 1.0 | Do. |
G.B.C.P.O.—No. 233, D.P.H., 23-4-31—25—VIII.