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Comparison of Nutritional Constituents of Native Yangha (Zingiber mioga) in Yeosu and Cheju area  

Jeong, Gyeong-Suk (Department of Food Science and Nutrition, Yosu National University)
Im, Sung-Im (Research Institute of Life Science, Dongeui University)
Jung, Bok-Mi (Department of Food Science and Nutrition, Yosu National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 713-716 More about this Journal
Abstract
Nutritional constituents of native Yangha (zingiber mioga) in Yeosu and Cheju areas were examined. Average water, crude protein, crude lipid, carbohydrate, ash, and fiber contents of Yangha were 94.85, 0.62, 0.24, 3.30, 0.92, and 0.74%, respectively. Proximate composition of Yangha was significantly different between two areas except moisture and ash content. Average calcium, magnesium, sodium, potassium, iron, copper, and manganese contents were 40.57, 55.60, 26.14, 598.58, 4.14, 0,26, and 0.26 mg/100g, respectively. Magnesium, sodium, and iron contents of CY were significantly higher than those of YY. Total amino acid contents of Yangha was 645.19mg/100g. Amino acid of Yangha showed high content of glutamic acid, followed by aspartic acid and valine.
Keywords
native yangha (zingiber mioga); proximate composition; amino acid; mineral;
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