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Contents of Chemical Constituents in Organic Korean Cabbages  

Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University)
Park, Sung-Gyun (Department of Food Science and Technology, Pusan National University)
Park, Eun-Mi (Department of Food Science and Technology, Pusan National University)
Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
Kim, Dong-Seob (Department of Food Science and Technology, Pusan National University)
Chung, Hun-Sik (Food and Bio-industry Research Institute, Kyungpook National University)
Publication Information
Food Science and Preservation / v.13, no.5, 2006 , pp. 655-660 More about this Journal
Abstract
To evaluate the chemical characteristics of organic Korean cabbages, the content of moisture, crude protein, crude lipid, crude ash, dietary fiber, mineral, vitamin C, free sugar, organic acid, chlorophyll and carotenoid were analyzed in organic and nonorganic cabbages. The levels of crude protein, crude lipid, crude ash, soluble dietary fiber, insoluble dietary fiber, minerals(Ca, P, Ee, Mg, S, Zn), ascorbic acid, dehydroascorbic acid, fructose, glucose, sucrose, chlorophyll a, chlorophyll b and carotenoid in organic cabbages were higher than those in nonorganic cabbages. However, the content of moisture, malic acid, citric acid, potassium in organic cabbages were lower than those in nonorganic cabbages.
Keywords
organic cabbage; quality; chlorophyll; carotenoid;
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