Nutritional Evaluation and Comparison of New Pak Choi Cultivars from China with Chinese Cabbage Cultivars Popular in Korea
Nutritional Evaluation and Comparison of New Pak Choi Cultivars from China with Chinese Cabbage Cultivars Popular in Korea
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我国小白菜新品种与韩国流行白菜品种的营养评价及比较
DOI：
10.3746/jkfn.2013.42.9.1412
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发表时间：
2013
影响因子：
--
通讯作者：
Jong
中科院分区：
文献类型：
--
作者：
Ganchimeg Gantumar;M. Jo;D. Igori;I. Ham;Eun Mo Lee;Wang‐Hee Lee;Y. Lim;G. An;Jong
对14个小白菜新品种的营养成分进行了研究。SSP. chinensis）与4个大白菜（Brassica rapa L.）SSP. pekinensis）在韩国很流行。将叶分成绿色部分（GP）和白色部分（WP）用于分析。14个小白菜新品种的水分和灰分含量与当前大白菜推广品种差异不显著。此外，两种芜菁中维生素C和E的含量非常相似。相比之下，新白菜品种的整体矿物质含量较高。具体而言，对人体健康重要的矿物质，钙和镁，显着更大的小白菜品种（钙GP 2.57，WP 2.04;镁GP 0.422，WP 0.301毫克/克鲜重）相比，目前流行的品种（钙GP 0.805，WP 0.477;镁GP 0.244，WP 0.101毫克/克鲜重）。虽然还原糖的含量是相似的，纤维素含量（与植物组织的硬度相关）是四倍高，在新的白菜品种相比，目前流行的品种。这些结果表明，新的白菜品种对人体健康具有极好的营养价值，可以作为日常主食蔬菜的良好食物来源。
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.