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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(9): 969-976

Published online September 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

Comparison of Nutritional Components of Beets from Three Different Beta vulgaris L. Cultivars in Korea

Seo-Yeon Park1, Jong-Hun Lee1, Bo-Min Kim1, Su-Jeong Baik1, Sang-Hoon Lee2, and Jin-Sik Nam3

1Food Analysis Research Center and 3Department of Food and Nutrition, Suwon Women’s University 2Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA

Abstract

This study was undertaken to evaluate the nutritional constituents of red beet, golden beet, and chioggia beet cultivated in Korea. Considering color, the golden beet exhibited the highest L and b values, whereas the a value of chioggia beet was significantly higher than other varieties. The average pH was 5.78, which was highest in golden beet and chioggia beet, and the highest soluble solid content was obtained in chioggia beet at 10.70°Bx. Moisture, crude ash and crude fat contents were highest in golden beet, and crude protein was highest in red beet. Chioggia beet showed the highest carbohydrate and dietary fiber contents (10.05 and 2.98%, respectively). Evaluating the major minerals present in beets, the highest levels of K and Na were obtained in red beet (5,533.98 and 789.44 mg/kg). Golden beet contained higher amount of Mg (452.05 mg/kg) than other beets. The content of β-carotene in golden beet was the highest, whereas the B1 content in chioggia beet was 22.84 μg/100 g, which was more than 5.5 times higher than red beet. The major fatty acids of beet were linoleic acid, palmitic acid and oleic acid, and the fatty acid content of chioggia beet was highest. The highest content of free sugar was obtained in chioggia beet, and beet sugars were primarily composed of sucrose (ranging from 4.66 to 5.80 g/100 g). Taken together, our results indicate that beets contain numerous nutrients and have the potential to be used as raw materials for producing foods with nutritional value.

Keywords: Beta vulgaris L., red beet, golden beet, chioggia beet, nutritional components

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(9): 969-976

Published online September 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

국내 재배 비트의 품종별 영양성분 비교

Comparison of Nutritional Components of Beets from Three Different Beta vulgaris L. Cultivars in Korea

Seo-Yeon Park*1, Jong-Hun Lee*1, Bo-Min Kim*1, Su-Jeong Baik*1, Sang-Hoon Lee*2, and Jin-Sik Nam*3

*1Food Analysis Research Center and *3Department of Food and Nutrition, Suwon Women’s University *2Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA

Abstract

This study was undertaken to evaluate the nutritional constituents of red beet, golden beet, and chioggia beet cultivated in Korea. Considering color, the golden beet exhibited the highest L and b values, whereas the a value of chioggia beet was significantly higher than other varieties. The average pH was 5.78, which was highest in golden beet and chioggia beet, and the highest soluble solid content was obtained in chioggia beet at 10.70°Bx. Moisture, crude ash and crude fat contents were highest in golden beet, and crude protein was highest in red beet. Chioggia beet showed the highest carbohydrate and dietary fiber contents (10.05 and 2.98%, respectively). Evaluating the major minerals present in beets, the highest levels of K and Na were obtained in red beet (5,533.98 and 789.44 mg/kg). Golden beet contained higher amount of Mg (452.05 mg/kg) than other beets. The content of β-carotene in golden beet was the highest, whereas the B1 content in chioggia beet was 22.84 μg/100 g, which was more than 5.5 times higher than red beet. The major fatty acids of beet were linoleic acid, palmitic acid and oleic acid, and the fatty acid content of chioggia beet was highest. The highest content of free sugar was obtained in chioggia beet, and beet sugars were primarily composed of sucrose (ranging from 4.66 to 5.80 g/100 g). Taken together, our results indicate that beets contain numerous nutrients and have the potential to be used as raw materials for producing foods with nutritional value.

Keywords: Beta vulgaris L., red beet, golden beet, chioggia beet, nutritional components