Jujube research on the content of vitamin c

The paper presents information about the jujube plant, including a brief overview of its physiology, its chemical composition, specific beneficial properties, and its use in both traditional medicine and cooking. To demonstrate the fruit’s beneficial properties, we conducted an experiment based on a global study carried out in 2013. The method is based on a qualitative test for detecting vitamin C using iodine and corn starch. First, we determined the average amount of vitamin C that reacts with one drop of iodine. Then, we experimentally estimated the vitamin C content in the fruits. The vitamin C content in the tested jujube was lower than that of the orange.