ABSTRACTThe effects of microwave and conventional cooking on the folacin retention of four frozen vegetables (spinach, peas, green beans and broccoli) were studied. Total folacin in spinach and peas was determined using Lactobacillus casei and Streptococcus faecalis. Since L. casei values were higher, this microorganism was used in the other assays. Folacin content of microwave and conventionally cooked 1 vegetables was not significantly different. Retentions were approximately the same for each vegetable regardless of cooking method and ranged from 78–105 except for broccoli. The low retention in broccoli (Sl‐59) may be due to the presence of heat labile forms of fola
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