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In Malaysia, leaf vegetables containing significant amounts of ascorbic acid are available throughout the year. However, both storage and cooking of vegetables reduce ascorbic acid content, therefore, the effect of local methods of storage and cooking on ascorbic acid retention in green leaf vegetables was investigated. Holding leaves for 24 hours after harvest resulted in losses of up to 85 percent of the ascorbic acid present in fresh material. When leaves were boiled in water, cooked in coconut milk or fried, average vitamin retention was 45, 56 and 66 percent respectivel y if analysis was immediate. Vitamin retention in leaves was reduced if vegetables were allowed to stand prior to analysis. The loss of ascorbic acid resulting from common methods of cooking and storage of leaf vegetables must be considered when evaluating food consumption data. [ABSTRACT FROM PUBLISHER]