Nutrient loss in removal of foliage and skin in some varieties of radish (Raphnus sativus)
1978
Kaur, Gurdeep | Bajaj, K.L. | Brar, J.S. | Sukhija, B.S.
Seven varieties of radish, Punjab Sufed, White-5, HR-1, Kalyanpur, Japanese White, Pusa Chetki and Pusa Desi were analyzed for their chemical constituents such as dry matter, ascorbic acid, crude protein and total water soluble carbohydrates in their leaves, skin, and peeled roots separately. The percentage of ascorbic acid, crude protein, and dry matter in different parts of radish was found to be greatest in leaves, less in skin, and still less in peeled roots. A reverse trend was found in water soluble carbohydrates. Healthy leaves and skin of the radish, which are rich in biochemical constituents, should be used for maximum nutrition.
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