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http://dx.doi.org/10.9724/kfcs.2014.30.5.564

Comparison of Dietary Fiber and Amino Acid Composition in Frequently Consumed Vegetables and Fruits  

Choi, Sunyoung (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer)
Kim, Sang-Cheon (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer)
Son, Bo-Young (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer)
Kim, Ki-Taek (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer)
Kim, Myung-Hee (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer)
Choi, Youngmin (Department of Agrofood Resources, NAAS, RDA)
Cho, Young-Sook (Department of Agrofood Resources, NAAS, RDA)
Hwang, Jinbong (Food Analysis Center, Korea Food Research Institute)
Oh, Mira (Food Analysis Center, Korea Food Research Institute)
Oh, Hong-Kyu (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer)
Publication Information
Korean journal of food and cookery science / v.30, no.5, 2014 , pp. 564-572 More about this Journal
Abstract
This study was conducted to analyze the contents in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to identify the current contents. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found in most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28 mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They had higher contents of both TDF and amino acids. The results of the study can serve as a fundamental source of information in DF and amino acids for diet planning.
Keywords
vegetables and fruits; dietary fiber; amino acids;
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Times Cited By KSCI : 6  (Citation Analysis)
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