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- W185392456 abstract "Abstract Sprout vegetable and general vegetable were obtained from radish, red cabbage, vegetable green, buckwheat and broccoli seeds. The vitamin contents had a large deviation, and the vitamin B 1 contents decreased and/or was not detected according to the sprouting. This tendency occurred because of the use for growth of sprouts. The mineral contents in sprout vegetables was the highest and was 2～10 times greater than general vegetables. In the growing pathway, potassium was a large consumption nutrient and consumption of sodium was low. α-Amylase and total enzyme activities were higher in sprout vegetable than general vegetable, which was also the case of the corresponding freeze dried powders. Sprouting was shown to increase the enzyme activities. Thus, sprout vegetables had several advantages including a rich level of nutrients and safety from agricultural pesticides. Key words: sprout vegetable, vitamin content, mineral content, enzyme activity † Corresponding author: Duk Sook Kim, Department of Food Scienceand Biotechnology, Seoil CollegeTel: 02-490-7457Fax: 02-490-7456E-mail: dskim@seoil.ac.kr" @default.
- W185392456 created "2016-06-24" @default.
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- W185392456 date "2010-01-01" @default.
- W185392456 modified "2023-09-24" @default.
- W185392456 title "Physiological Characteristics and Manufacturing of the Processing Products of Sprout Vegetables" @default.
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