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KMID : 0665219900030020177
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Korean Journal of Food and Nutrition
1990 Volume.3 No. 2 p.177 ~ p.183
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Study on the Cooking of Wild Grass from the View Point of Cookery
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Abstract
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General components, amino acids and minerals contained in 7 kind of edible wild grasses were estimated.
Samples were collected from the field of Kapyong area, Kyung-ki, Korea. Results of the estimation were summarized as follows ;
1) A relatively large amounts of protein and fat were contained in the edible parts of each sample.
2) The most abundant amino acids in the edible parts of each sample were glutamic acid (26.6%), serine (18.7%), valine (22.4%), respectively.
3) A high level of calcium and iron was found in the edible parts of each samples. Especially calcium was abundant in the leaves of Rumex coreanus Nakai and iron was abundant in the Commelina communis L. Both copper and zinc were abundant in the Sanguisorba officinalis L.
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