Nutritional composition of mungbean and soybean sprouts compared to their adult growth stage

Andreas W Ebert,Ching-Huan Chang,Miao-Rong Yan,Ray-Yu Yang

Food Chemistry（2017）

引用 62|浏览9

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摘要

•Older mungbean varieties were nutritionally superior to improved lines at full maturity.•Sprouting mungbeans enhanced vitamin C content 2.7-fold compared to mature grain.•Vegetable soybean was nutritionally superior to soybean sprouts.•Nutrient and antioxidant contents of soybean sprouts were superior to mungbean sprouts.

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关键词

Caffeic acid (PubChem CID: 689043),Chlorogenic acid (PubChem CID: 1794427),Kaempferol (PubChem CID: 5280863),Luteolin (PubChem CID: 5280445),Lutein (PubChem CID: 5281243),Violaxanthin (PubChem CID: 448438),Neoxanthin (PubChem CID: 5281247),α-Carotene (PubChem CID: 4369188),β-Carotene (PubChem CID: 5280489)

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