ABSTRACT Spectroscopic method was used to determine quantities of carotene and ascorbic acid in carrot, cucumber, eggplant and tomatoes. The result shows that carrot has higher concentration of carotene =0.1430, follow by eggplant = 0.6950 and tomatoes = 0.0368 and cucumber has the least concentration of carotene =0.0139. The result also show carrot has higher concentration of ascorbic acid 0.958×10-4 mol/d3 follow by tomatoes 0.944×10-4 mol/d3 and eggplant 0.943×10-4 mol/d3 cucumber 0.901...
