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KMID : 1011620070230040423
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.423 ~ p.432
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Seasonal variations of nutrients in Korean fruits and vegetables : Examining water, protein, lipid, ascorbic acid, and β-carotene contents
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김미정:Kim Mee-Jeong
김주현:Kim Ju-Hyeon/오현경:Oh Hyun-Kyung/장문정:Chang Moon-Jeong/김선희:Kim Sun-Hee
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Abstract
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The purpose of this study was to investigate the seasonal variations in water, protein, lipid, ascorbic acid, and β-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 β-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 peppere had higher β-carotene contents in the winter than in the other seasons. The above results show that there were seasonal differences in the ascorbic acid and β-carotene contents of the fruits and vegetables. In addition, the fruits and vegetables had a tendency to contain more ascorbic acid and β-carotene in the season they were harvested. Therefore, we recommend the consumption of those fruits and vegetables during their harvest season.
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KEYWORD
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seasonal variation, water content, protein content, lipid content, ascorbic acid content, β-carotene content
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