A Comparative Analysis on the Variation of β‐Carotene, Vitamin C and E Levels in Hydroponic and Soil‐Based Fruits and Vegetables in Kiambu County, Kenya

Summary

ABSTRACT Antioxidants such as β‐carotene, vitamin C, and E in fruits and vegetables (FAVs) have been associated with a reduction in non‐communicable diseases because of their vital metabolic roles. However, their levels in foods could vary depending on the farming systems. Hence, this study examined the levels of β‐carotene, vitamin C, and E in hydroponic and soil‐grown spinach, tomatoes, and strawberries. A cross‐sectional study with an analytical component was conducted to facilitate this comparison. Ten samples were collected from hydroponic farms and nine were from soil‐based farms. The data was analyzed using SPSS (version 25). The level of vitamin C was significantly higher in hydroponically grown tomatoes (p = 0.008) and strawberries (p = 0.037) compared to those from the soil‐based