LOSS OF TOTAL ASCORBIC-ACID IN KOHLRABI D UE TO DIFFERENT COOKING METHODS

Aim of the study was to determine the loss of vitamin C in kohlrabi af ter different cooking methods, e.g. cooking in little water, conventio nal cooking and pressure cooking. Cooking degrees were ''too hard'', ' 'al dente'', ''somewhat too soft'', ''too soft'' and ''overcooked''. V itamin C loss was lowest after cooking in little water even when the c ooking time had been extremely long. Losses in vitamin C were clearly higher after conventional cooking. Pressure cooking resulted in the hi ghest loss of vitamin C.