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Original Article

ASCORBIC ACID CONTENT IN BLOOD OF THE KOREAN CHILDREN AND IN THE BREAST MILK OF MOTHERS

Yuns Eun Moon, Eui Sun Lim, Yoon Soo Kim, Chung Suk Song

Clin Exp Pediatr. 1961;4(1):27-36. Published online March 31, 1961

The source of ascorbic acid in Korean foods is vegetables. Fruits are expensive during the winter time and the intake of fruits of low class people is negligible. Most vegetables are used cooked or as “Kimchi” during the winter time. The intake of the raw vegetables is very little except in the summer when tomatoes, cucumbers and watermelons etc. ate...

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