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Contents of Minerals and Vitamins in Organic Vegetables  

Kim Hyong-Yol (Department of Food Science and Technology, Seoil College)
Lee Keun-Bo (Department of Food Science and Technology, Seoil College)
Lim Heung-Youl (Department of Food Science and Technology, Seoil College)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 424-429 More about this Journal
Abstract
Proximate components, minerals, vitamins and chlorophyll contents were determined in vegetables purchased at Garak-dong market and organic vegetables cultivated at Hongchun, Kangwon-do. The vegetables were Kale, Angelica Keiskei Koidz, Celery, Lettuce and Allium fistulosum. In proximate component contents, analyzed crude protein and fat contents of organic vegetables were higher than those of general vegetables. Organic vegetables had strong green color. Minerals such as sodium, potassium, calcium, phosphorus, iron as well as vitamins were determined. Contents of minerals and vitamins in organic vegetables were higher than those of general vegetables. Total mineral content of organic and general kales were 811.8 mg/l00g, and 688.1 mg/l00g, respectively. Total mineral content of organic Angelica Keiskei Kowz, Celery, Lettuce and Allium fistulosum were 447.9, 486.5, 368.6, and 320.9 mg/100g, respectively.
Keywords
rganic vegetable; general vegetable; mineral, vitamin;
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Times Cited By KSCI : 2  (Citation Analysis)
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