Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity
Abstract
Cruciferous vegetables are a valuable source of ingredients with health benefits. The most characteristic compounds of cruciferous vegetables with identified anticancer properties are glucosinolates. Young shoots and sprouts of red cabbage are becoming a popular fresh food rich in nutrients and bioactive compounds. The objective of this research was to determine, for the first time in a comprehensive approach, whether young shoots of red headed cabbage are a better source of selected nutrients and glucosinolates in the human diet in comparison to the vegetable at full maturity. The proximate composition (protein, fat, digestible carbohydrates, fiber), fatty acids profile, minerals (calcium, magnesium, potassium, sodium, iron, zinc, manganese, copper), as well as glucosinolates were examined. The red headed cabbage was characterized by a significantly larger amount of dry matter, and total and digestible carbohydrates in comparison to young shoots. The ready-to-eat young shoots, which are in the phase of intensive growth, are a better source of protein, selected minerals, and especially glucosinolates. The level of some nutrients can be enhanced and the intake of pro healthy glucosinolates can be significantly increased by including young shoots of red cabbage into the diet.
Citations
-
3 1
CrossRef
-
0
Web of Science
-
3 1
Scopus
Authors (6)
Cite as
Full text
- Publication version
- Accepted or Published Version
- License
- open in new tab
Keywords
Details
- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
-
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
no. 246,
pages 2505 - 2515,
ISSN: 1438-2377 - Language:
- English
- Publication year:
- 2020
- Bibliographic description:
- Drozdowska M., Leszczyńska T., Koronowicz A., Piasna-Słupecka E., Domagała D., Kusznierewicz B.: Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity// EUROPEAN FOOD RESEARCH AND TECHNOLOGY -Vol. 246,iss. 12 (2020), s.2505-2515
- DOI:
- Digital Object Identifier (open in new tab) 10.1007/s00217-020-03593-x
- Verified by:
- Gdańsk University of Technology
seen 171 times
Recommended for you
Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables
- J. Kapusta-Duch,
- B. Kusznierewicz,
- T. Leszczyńska
- + 1 authors
Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale
- J. Kapusta-Duch,
- B. Kusznierewicz,
- T. Leszczyńska
- + 1 authors
Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers
- N. Saelee,
- R. Castro Munoz,
- W. Panpipat
- + 1 authors