Comparison of Nutritional Composition and Antioxidative Activity for Kabocha Squash and Pumpkin
2005
Kim, S.R. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: [email protected] | Ha, T.Y. (Korea Food Research Institute, Sungnam, Republic of Korea) | Song, H.N. (Semyung University, Jechon, Republic of Korea) | Kim, Y.S. (Korea Food Research Institute, Sungnam, Republic of Korea) | Park, Y.K. (Korea Food Research Institute, Sungnam, Republic of Korea)
Nutritional compositions and antioxidative activity of Kabocha squash (Cucurvita maxima Duch) as health food were compared with those of pumpkin (Cucurvita moschata Duch). Kabocha squash had higher soluble solids and twofold harder flesh than pumpkin. Crude protein, crude lipid and total amino acid contents of Kabocha squash were higher than those of pumpkin. Major free sugar in Kabocha squash was sucrose, and its content were 2.1 times higher than that of pumpkin.
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