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http://dx.doi.org/10.3746/jkfn.2013.42.9.1412

Nutritional Evaluation and Comparison of New Pak Choi Cultivars from China with Chinese Cabbage Cultivars Popular in Korea  

Gantumar, Ganchimeg (Dept. of Food Science and Technology, Chungnam National University)
Jo, Man Hyun (Future High-Technology Agriculture Research Division, Chungcheongnam-do Agricultural Research & Extension Services)
Igori, Davaajargal (Dept. of Food Science and Technology, Chungnam National University)
Ham, In Ki (Future High-Technology Agriculture Research Division, Chungcheongnam-do Agricultural Research & Extension Services)
Lee, Eun Mo (Future High-Technology Agriculture Research Division, Chungcheongnam-do Agricultural Research & Extension Services)
Lee, Wang-Hee (Dept. of Biosystems Machinery Engineering, Chungnam National University)
Lim, Yongpyo (Dept. of Horticultural Science, Chungnam National University)
An, Gilhwan (Dept. of Food Science and Technology, Chungnam National University)
Park, Jong-Tae (Dept. of Food Science and Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.9, 2013 , pp. 1412-1418 More about this Journal
Abstract
The nutritional components of 14 new cultivars of pak choi (Brassica rapa L. ssp. chinensis) from China were analyzed and compared with 4 cultivars of Chinese cabbage (Brassica rapa L. ssp. pekinensis) popular in Korea. Leaves were separated into green parts (GP) and white parts (WP) for the analyses. The moisture and ash content in the 14 new cultivars of pak choi were not significantly different from the currently popular cultivars of Chinese cabbage. In addition, the levels of vitamin C and E were very similar between the two kinds of Brassica rapa. In contrast, the overall mineral content was higher in the new pak choi cultivars. Specifically, minerals important for human health, calcium and magnesium, were significantly greater in pak choi cultivars (calcium GP 2.57, WP 2.04; magnesium GP 0.422, WP 0.301 mg/g fresh weight) compared to currently popular cultivars (calcium GP 0.805, WP 0.477; magnesium GP 0.244, WP 0.101 mg/g fresh weight). Although the content of reducing sugars was similar, cellulose content (which correlates with the hardness of plant tissue) was four times higher in the new pak choi cultivars compared to currently popular cultivars. These results demonstrate that the new pak choi cultivars have superb nutritional benefits for human health and could be a good food source as a daily staple vegetable.
Keywords
pak choi; Brassica rapa; mineral; cellulose; vitamin;
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