Abstract：
:This study determined the level of phytonutrients in mungbean and soybean sprouts compared to mature mungbean grain and vegetable soybean. The comparison included landraces and improved mungbean and soybean varieties to assess the effect of breeding on the phytonutrient content of both crops. Sprouting mungbean enhanced vitamin C content 2.7-fold compared to mature mungbean grain. Relatively old mungbean accessions were superior in protein, calcium (Ca), iron (Fe), zinc (Zn), carotenoid and vitamin C content compared to improved mungbean lines at the fully mature stage. With regard to nutritional value, the vegetable soybean stage was superior to soybean sprouts in terms of content of protein (14% increase), Zn (45%), Ca (72%), and Fe (151%). Isoflavones, reported to have beneficial effects on human health, are found at high concentrations in soybean sprouts and could easily provide the recommended anticarcinogenic dose range from 1.5 to 2.0mg/kg of body weight per day.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ebert AW,Chang CH,Yan MR,Yang RYdoi
10.1016/j.foodchem.2017.05.073subject
Has Abstractpub_date
2017-12-15 00:00:00pages
15-22eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30865-8journal_volume
237pub_type
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