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KMID : 1011620140300050564
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 5 p.564 ~ p.572
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Comparison of Dietary Fiber and Amino Acid Composition in Frequently Consumed Vegetables and Fruits
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최선영:Choi Sun-Young
김상천:Kim Sang-Cheon/손보영:Son Bo-Young/김기택:Kim Ki-Taek/김명희:Kim Myung-Hee/최용민:Choi Young-Min/조영숙:Cho Young-Sook/황진봉:Hwang Jin-Bong/오미라:Oh Mi-Ra/Oh Hong-Kyu:오홍규
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Abstract
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This study was conducted to analyze the contents in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to identify the current contents. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found in most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28 mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They had higher contents of both TDF and amino acids. The results of the study can serve as a fundamental source of information in DF and amino acids for diet planning.
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KEYWORD
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vegetables and fruits, dietary fiber, amino acids
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