Abstract:
Water-soluble vitamins are imperative for good health because they work as cofactors
and coenzymes in numerous metabolic processes. Long recognised as rich suppliers of
these essential elements, fresh veggies are. With a focus on vitamin C (ascorbic acid),
vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5
(pantothenic acid), vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin B9 (folate),
and vitamin B12 (cobalamin), this study presents a thorough evaluation of fresh
vegetables as a source of water-soluble vitamins.
The study uses a multimodal strategy to examine the vitamin content in a variety of
frequently consumed fresh vegetables, like Potato, Tomato and Cucumber. The Study
includes laboratory studies, literature reviews, and dietary assessments. High-
performance liquid chromatography (HPLC) is a methodology used to precisely
measure vitamin amounts. The findings show that water-soluble vitamins are certainly
abundant in fresh vegetables, with notable differences in content between different
vegetable types and species. Additionally, the influence of elements like climate, soil
quality, and agricultural techniques on vitamin content is explored.
This study emphasizes how crucial it is to include a variety of fresh vegetables in
daily diets in order to maintain an appropriate intake of water-soluble vitamins, which
are crucial for overall health and well-being. For nutritionists, dietitians, and
consumers looking to maximize their vitamin intake through natural and sustainable
food sources, it offers helpful insights. As a result of our research, it was noticed that
the overall amount of WSVs in fresh vegetables available in Pakistan having
satisfactory levels of these vitamins and met the prescribed values of FDA and WHO.
Overall, it is reasonable to infer that ingesting a wide range of locally available fresh
vegetables in different combinations might help in nutrient acquisition, perhaps
reducing the need for food fortification and other forms of supplementation.
