- Russian Comfrey의 성분조성에 관한 연구
- A Study on the Component of Russian Comfrey
- ㆍ 저자명
- 이영근
- ㆍ 간행물명
- 東아시아食生活學會誌
- ㆍ 권/호정보
- 1995년|5권 2호|pp.11-17 (7 pages)
- ㆍ 발행정보
- 동아시아식생활학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
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Proximate compositions pH, contents of Vitamins in Russian comfrey(RC) were investigated to furnish basic research for the utilization of health foods or processed foods. Analysis has been made of the proximate composition of comfrey leaf and root of RC, and pH, vitamin content of RC. The moisture, crude protein, crude fat and crude ash of RC were 89.78%, 3.23g/100g, 0.40g/100g in leaf and 69.66%, 0.44g/100g, 0.21g/100g, 8.24g/100g in root, respectively. pH of RC was 7.33. The $eta$-carotene content in RC was 1097.158$mu extrm{g}$/100g. Vitamin B content in RC was 0.01mg/100g. Vitamin B content in RC was 0.29mg/100g. Niacin content in RC was 1.2mg/100g. Vitamin C content in RC was 26.4mg/100g