• Title/Summary/Keyword: 배추과 채소

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Variations of Nutrients in Cabbage with Different Cooking Method (봄, 여름, 가을 배추의 전처리에 따른 영양성분 변화)

  • Kim, Se-Na;Park, Hong-Ju;Kim, So-Young;Kim, Hyo-Sook
    • Proceedings of the Korean Society of Community Living Science Conference
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    • 2009.09a
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    • pp.87-87
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    • 2009
  • 배추는 십자화과 채소로 한국, 일본, 중국에서 많이 재배되고 있다. 우리나라에서는 한국인이 소비하는 채소 중 가장 높은 가장 많은 비중을 차지하며 봄, 여름, 가을, 겨울 계절에 상관없이 이용되고 있으며 특히 김치, 쌈 채소로소 이용되고 있다. 배추의 주생산 시기는 봄, 여름, 가을로 기후환경에 적합한 다양한 품종이 재배되고 있으며 또한 다양한 방법으로 조리되고 있다. 대표적인 방법은 쌈채소로 생으로 이용하는 것과 김치를 담그기 위해 절임 채소로 이용하는 방법, 그리고 국이나, 무침 등을 위해 데침 채소로 이용하는 방법에 있는데 본 실험에서는 이러한 조리과정에 의해 영양성분에 어떠한 영향을 주는 지 각 계절별 대표 품종의 배추를 이용하여 조사하였다. 봄 배추는 노랑봄배추, 가을 배추는 불암3호로 농촌진흥청 원예특작과학원에서 재배한 배추를 사용하였으며 여름배추는 고랭지 배추를 사용하였다. 각 계절별 배추의 전처리는 생, 절임(10% 소금물), 데침(10분)의 세가지 방법을 이용하였으며 영양성분의 분석은 AOAC 법에 준하여 실시하였다. 노랑봄배추, 고랭지배추, 불암3호의 생채의 영양성분을 비교해 본 결과 여름배추에 수분이 가장 많이 함유되어 있었으며 단백질의 함량은 모두 비슷한 수준을 나타내었고 가을 배추에 탄수화물 5.7g, 섬유소 0.8g, 칼슘 60mg 가장 많이 함유되어 있었다. 삶은 배추의 경우 생배추와 비교하여 보았을때 탄수화물, 지질, 단백질 등 일반성분에서는 큰 차이를 보이지 않았으나 칼륨의 손실은 약 30%로 두드러지게 나타났다. 품종별 삶은 배추에서는 생배추와 마찬가지로 여름배추에서 가장 많은 수분 함유량을 보였으며 대부분의 영양소에서 가을배추가 높은 함량을 나타냈다. 절임 배추의 경우 생배추와 비교하였을때 소금의 영향으로 나트륨 함량이 크게 증가하였으며 기타 성분에 있어서는 큰 변화가 나타나지 않았다.

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An Investigation and Evaluation of Insect Pests in Greenhouse Vegetables in Jeonbuk Province (전북지역 시설 채소류 작물별 해충 발생양상 및 종 동정)

  • Lim, Ju-Rak;Park, Sung-Hee;Moon, Hyung-Cheol;Kim, Ju;Choi, Dong-Chil;Hwang, Chang-Yeon;Lee, Kwan-Suk
    • Korean journal of applied entomology
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    • v.51 no.3
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    • pp.271-280
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    • 2012
  • Twenty-two families and 39 species of insect pests were surveyed on five families and 20 species of greenhouse vegetables in Jeonbuk province. The species of insect pests and the families of plants infested were seven families and 10 species on Chenophodiaceae, 16 families and 25 species on Brassicaceae, nine families and 10 species on Apiaceae, six families seven species on Liliaceae, and 13 families and 29 species on Compositae. Spodoptera exigua H$\ddot{u}$bner and Spodoptera litura Fabricius occurred on all vegetables. Additionally, Frankliniella intonsa Trybom, Trialeurodes vaporariorum Westwood, Myzus persicae Sulzer, and Phytomyza horticola Goureau occurred on all vegetables except Liliaceae(Allium tuberosum Rottl. and Allium fistulosum L.). Thirteen species of insect pests including Hymenia recurvalis Fabricius occurred only one vegetables, indicating that they were monophagous. The main insect pests of Chenophodiaceae were M. persicae, H. recurvalis, S. exigua and S. litura whereas Dolycoris baccarum Linn$\acute{e}$, Trialeurodes vaporariorum Westwood, Trichoplusia ni H$\ddot{u}$bner, and P. horticola were not recorded. On Brassicaceae were Brevicoyne brassicae Linn$\acute{e}$, M. persicae, Phaedon brassicae Baly, Phyllotreta striolata Fabricius, Plutella xylostella Linn$\acute{e}$, Hellula undalis Fabricius, S. litura, Pieris rapae Linn$\acute{e}$, Artogeia rapae Linn$\acute{e}$, and Athalia rosae ruficornis Jakovlev, but six species including Frankliniella intonsa Trybom were not recorded. The degree of damage by insect pests on Apiaceae was low, five species including Tetranychus kanzawai kishida, F. intonsa, T. vaporariorum, S. litura, and P. horticola were not recorded. The main insect pests on Liliaceae were Thyatira tabaci Lindeman, Acrolepiopsis sapporensis Matsumura, S. exigua, and Liriomyza chinensis Kato. The damage to Compositae by insect pests was relatively low except that of S. litura.

김치의 생리기능성

  • 김영진
    • Proceedings of the Korean Journal of Food and Nutrition Conference
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    • 2002.06a
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    • pp.21-28
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    • 2002
  • 김치는 한국의 오래 전부터 내려온 발효된 채소이다. 한국인의 식사에는 밥과 김치가 필수적이다. 김치는 신맛과 단맛, 그리고 독특한 탄산맛을 갖고 있다. 김치는 배추를 주원료로 하고, 고추, 마늘, 파, 생강 등 다양한 채소로 만들어지므로 식이섬유(dietary fiber)와 비타민이 풍부하고 지방(fat)과 콜레스테롤(cholesterol)이 거의 없다. 현대에 들어오면서 김치는 건강에 유익한 식품(natural health food)으로 주목받고 있다.

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Determination of Dietary Fiber Content in Some Fruits and Vegetables (과일.채소중 식이섬유의 분석법 검토 및 함량 분석)

  • Lee, Kyung-Sook;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.19 no.4
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    • pp.317-323
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    • 1987
  • This study was undertaken to examine the applicability of domestic enzymes in the quantitative determination of dietary fibers according to the official enzymatic-gravimetric method of AOAC and to apply it to 4 kinds of fruits (apple, pear, peach and persimmon) and 4 kinds of vegetables (Korean radish, lettuce, Korean cabbage and cabbage Kimchi). With domestic enzymes, an optimum condition was selected to use 1/10 units of enzyme activity and to extent the reaction time two-fold as compared with the recommended method, in the case of fruits and vegetables. On a dry matter basis, fiber contents of fruits were in the range of 9.4-28.8% total dietary fiber, 1.8-7.8% non-cellulosic polysaccharides, 3.7-5.8% cellulose and 1.3-21.3% lignin. Fiber contents of vegetables were 26.0-35.7% total dietary fiber, 11.3-14.4% non-cellulosic polysac-charides, 12.3-19.7% cellulose and 1.4-7.4% lignin. On a dry matter basis, crude fiber contents were 3.5-6.7%in fruits and 9.1-13.8% in vegetables. Therefore, crude fiber contents of fruits and vegetables accounted for only 12-50% of total dietary fibers.

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Seasonal variations of nutrients in Korean fruits and vegetables : Examining water, protein, lipid, ascorbic acid, and ${\beta}-carotene$ contents (한국인 상용 과일과 채소의 계절별 영양성분 변화 : 수분, 단백질, 지방, 아스코르브산, 베타-캐로틴 함량)

  • Kim, Mee-Jeong;Kim, Ju-Hyeon;Oh, Hyun-Kyung;Chang, Moon-Jeong;Kim, Sun-Hee
    • Korean journal of food and cookery science
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    • v.23 no.4 s.100
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    • pp.423-432
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    • 2007
  • The purpose of this study was to investigate the seasonal variations in water, protein, lipid, ascorbic acid, and ${\beta}-carotene$ contents of 17 vegetables and 4 fruits that are available all the year round and frequently consumed by Koreans. The water contents of the fruits ranged from 83-89%, and the vegetables contained more water than the fruits. The apples and pears had more water in the spring and summer than in the fall and winter. The tangerines showed a high water content in the winter, whereas the strawberries contained more water in the fall. The vegetables also showed seasonal variations in water content. The protein contents of the fruits were lower than 1%; the cucumbers contained 0.1% protein, which was the lowest level, but spinach, lettuce, bean sprouts, sesame leaves, and mushrooms had more than 1% protein. The ascorbic acid and ${\beta}-carotene$ contents of the apples, pears, and tangerines were higher in the fall and winter than in the spring and summer. The vegetables, in general, contained more ascorbic acid than the fruits. The cabbage and radishes showed higher ascorbic acid contents in the fall and winter than in the spring and summer, indicating that vegetables as well as fruits are more nutritious during their harvest season. The zucchini, spinaches, and green peppers had higher ${\beta}-carotene$ contents in the winter than in the other seasons. The above results show that there were seasonal differences in the ascorbic acid and ${\beta}-carotene$ contents of the fruits and vegetables. In addition, the fruits and vegetables had a tendency to contain more ascorbic acid and ${\beta}-carotene$ in the season they were harvested. Therefore, we recommend the consumption of those fruits and vegetables during their harvest season.

Inhibitory Effect of Green-Yellow Vegetables on the Mutagenicity in Salmonella Assay System and on the Growth of AZ-521 Human Gastric Cancer Cells (녹황색 채소류의 돌연변이유발 억제 및 AZ-521 위암세포의 성장 저해효과)

  • 박건영;이경임;이숙희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.2
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    • pp.149-153
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    • 1992
  • The antimutagenic effect of green-ye1low vegetables on the mutagenicities induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and N-nitrosodimethylamine (NDMA) in Salmonella assay system and also their inhibitory effect on AZ-521 human gastric cancer cells were studied. Twenty-four items from twenty six kinds of vegetables(92%) revealed antimutagenic activity toward MNNG (p< 0.0l, 0.05). Perilla leaf, Korean cabbage, cauliflower, lettuce, mustard leaf, water dropwort, small water dropwort, carrot and burdock inhibited the mutagenicity more than 80%. The methanol extracts of the vegetables also showed the antimutagenic activity toward NDMA (p< 0.01, 0.05). Especially, perilla leaf, kale, soybean sprout and onion inhibited more than 80% of the NDMA induced mutagenicity in S. typhimurium TA100. Small water dropwort and perilla leaf exhibited the strong inhibitory effect (97~100%) on the growth of the AZ-521 human gastric cancer cells. Soybean sprout, water dropwort, broccoli, crown daisy, green red pepper, red pepper leaves, spinach, cabbage and sweet potato also inhibited growth of the cancer cells (p < 0.001~0.05).

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Seasonal Variation of Mineral Nutrients in Korean Common Fruits and Vegetables (한국인 상용 과일과 채소의 계절별 무기질 함량 변화)

  • Kim, Ju-Hyeon;Kim, Mee-Jeong;Oh, Hyun-Kyung;Chang, Moon-Jeong;Kim, Sun-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.6
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    • pp.860-875
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    • 2007
  • The purpose of this study was to investigate the seasonal variation in the mineral contents of fruits and vegetables available all the year -round. We analyzed Na, K, Mg, Ca, P, Fe Cr, Mn, Cu, Zn, Se, and Al concentrations by ICP-mass in 4 fruits and 17 vegetables items which are frequently consumed in Koreans. For Na content, fall apples showed the highest levels among 4 seasons, but fall tangerines contained the lowest amount of Na among the four seasons. Among the vegetables, the spinach, carrots, and lettuce contained relatively high amounts of Na. The K contents of cucumbers, cabbage, and zucchini were higher in the fall than in the other seasons. For Ca and Fe contents, spring strawberries, fall pears, and fall cabbage had the highest levels. The Cr contents of the apples were higher in the fall and winter than those were in the spring and summer. The strawberries contained their highest amounts of Cr, Mn, and Cu in the spring. The above results showed there are seasonal differences in the mineral contents of fruits and vegetables. Additionally, the fruits and vegetables tended to contain more minerals in the season they were harvested. Therefore, it is recommended to consume those fruits and vegetables during their harvest season.

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The Effect of Irrigation on the Growth of Horticultural Crops in a Sandy Loam (관수조건(灌水條件)이 사양토(砂壤土)에서 채소작물(作物)의 생육(生育)에 미치는 영향(影響))

  • Ryu, Kwan-Shig;Eom, Ki-Cheol
    • Korean Journal of Soil Science and Fertilizer
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    • v.19 no.1
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    • pp.14-20
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    • 1986
  • Responses of three different crops to soil water status were investigated in a Bonryang Sandy loam for 5 years. The changes in soil water potential, water and nutrient uptakes, growth pattern, water use efficiency and yield were analyzed under different irrigation conditions. Chinses cabbage showed more water stress than radish and red pepper in the non-irrigatedcultivation. The higher soil water potential, the more nutrient and water uptake, and evapotranspiration were observed. Water use efficiency was increased with the increase of evapotranspiration up to the optimum amount, whereas the efficiency was decreased when evapotranspiration was exceeded the optimum lebel. Little growth of chinese cabbage was observed when the soil water potential was lower than -1.7 bar at 20-30 cm depth in spring cultivation. The optimum soil water potential for irrigation was -0.2 bar, -0.5 bar and -0.2 - -0.5 bar for chinese cabbage, radish and red pepper, respectively. Optimum irrigation markedly improved the crop quality and yield in comparison to non irrigation condition.

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Study on perception and eating attitude towards vegetables among elementary school children and their parents in Gangwon area (강원지역 초등학생과 학부모의 채소류 섭취에 대한 인식 및 섭취태도 연구)

  • Kim, Mi Kyeong;Oh, Hae Sook;Lee, Myung Hee
    • Journal of Korean Home Economics Education Association
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    • v.27 no.3
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    • pp.19-34
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    • 2015
  • Current study aimed to evaluate elementary school children's perception and eating attitude towards vegetables and analyze environmental factors influencing it. Survey was conducted among elementary school students and their parents in Gangwon district, 410 subjects each(Total 742, 391 students, 351 parents). The results are as follows. Both the children(64.3%) and the parents(84.9%) showed high concern over health. 46.6% of children and 52.4% of parents admitted unbalanced eating behavior, and commonly avoided foods were mostly vegetables such as mushroom, carrot, garlic, sweet pepper-green, welsh onion, kimchi, pumpkin, or beans. Unbalanced eating habit was significantly related to health consideration in choosing what to eat(p<0.01) and interest in health(p<0.05). 70.9% of children with unbalanced eating habit showed intention for correction, and those with high interest in health had stronger intention (p<0.01). Regarding children's perception of 20 kinds of vegetables frequently used in school lunch, swiss chard leaf beet, amaranthus magistratus, and curled mallow were rarely heard of or hardly eaten before. Korean chinese cabbage, radish(62.7%), cucumber(62.1%), perilla leaves(60.4%), lettuce(58.1%), and spinach(54.5%) were among the most frequently eaten. Survey result on children's preference for the vegetables shows lettuce, cucumber, Korean chinese cabbage, perilla leaves, spinach, and radish were highly preferred and stem of garlic, crown daisy, sweet pepper-green, pepper, and curled mallow were the least preferred. There was a significant positive correlation(p<0.01, p<0.001) between children's and their parent's preference for each vegetables, implying that children's preference towards vegetables is greatly influenced by their parent's choice. Children showed negative attitude towards vegetables with strong flavor and tended to avoid vegetables that they remember as not tasty. This suggest that strong flavor and negative prior experience is what determines children's attitude in vegetable consumption. Many children said they try to eat vegetables even if they haven't had it before, and this tendency was significantly correlated with the degree of interest in health(p<0.05) and the degree of consideration of health in choosing what to eat(p<0.001).

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