VITAMIN C CONTENTS OF INDIAN FOODSTUFFS. CHILLIES (CAPSICUM).

The ascorbic acid contents of several varieties of chillies (\(Capsicum\)) found around the city of Bombay have been determined. A modified method of Tillimans using a : 6-dichlorophenolindophenol has been used. The reverdbly oxidised ascorbic acid has been reduced by hydrogen sulphide. The values of ascorbic acid thus obtained are considerably higher. The ascorbic add content of ripe chillies is greater than that of green ones. Chillies do not contain iron.