Variations in the vitamin C content of imported tomatoes

An analysis was made of the vitamin C content of late winter tomatoes. A range of 6·8 to 31·2 mg reduced ascorbic acid per 100 g of fruit was observed in the batches of fruit examined in mid-March 1969. The mean value was 12·6 mg ascorbic acid per 100 g of fruit. It is emphasised that this mean figure was considerably lower than the 20 mg per 100 g given in McCance & Widdowson's (1967) ‘Tables of the Composition of Foods’ which are widely used in dietary surveys.