Wishah MahmoodSP22-R06-006Dr. Muhammad Javid IqbalLHR TP 86452026-02-272023-02-27https://repository.cuilahore.edu.pk/handle/123456789/2478Water-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.enDepartment of ChemistryChemistrySP22Nutritional EvaluationFresh VegetablesWater-Soluble VitaminsThesis