The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Analysis of Nutritional Composition of Green Pepper (Capsicum annuum L. cv. DangZo)

당조고추의 영양성분 분석

  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Institude of Technology)
  • 이연리 (대전보건대학교 식품영양과)
  • Received : 2018.01.23
  • Accepted : 2018.02.09
  • Published : 2018.04.30
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Abstract

This study investigated the nutritional composition of green pepper (Capsicum annuum L. cv. DangZo). Specifically vitamin C, minerals and amino acids content in green peppe were measured. The crude ash, crude protein, and crude fat contents of green pepper were found to be 0.64, 2.10 and 1.20 g/100 g, respectively. The ascorbic acid content in green pepper was 99.34 mg/100 g. The K content was found to be the highest with regard to mineral. This was followed by P, Mg, Na, Ca, Zn, Cu, Mn which means green pepper is an alkali material. The K, P, Mg, Na, Ca, Zn, Cu, Mn contents of green pepper found to be 980, 68.33, 60, 34.14, 30.88, 5.87, 5.25 and 3.07 mg/100 g respectively. The total amino acid content ranged from 7.0 to 1,625.3 mg/100 g, respectively. With regard to amino acid contents, arginine and citrulline were found to be abundant. From the results, green pepper could be suggested as beneficial for food processing.

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