Changes in nutrients of some vegetables over the past 40 years -Focusing on the food ingredients table of the Korea Rural Development Administration-
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Based on the nutritional component analysis data of the Rural Development Administration, the change in the main nutrients of vegetables for 40 years from 1981 to 2021 was investigated. Nutrients that showed a decreasing tendency during the investigation period in fruit vegetables were calcium, iron, thiamine, riboflavin, and ascorbic acid, etc. In root vegetables, it tended to decrease in calcium, thiamine, riboflavin, niacin, and ascorbic acid, etc. In leaf vegetables, it tended to decrease in iron, niacin, and ascorbic acid, etc. In leaf and stem vegetables, it tended to decrease in energy, phosphorus, iron, thiamine, riboflavin, niacin, and ascorbic acid, etc. In particular, it has been confirmed that vitamin reductions such as thiamine, riboflavin, niacin, and ascorbic acid, which have important meanings in vegetable intake, have occurred in vegetables over the past 40 years.
Abstract
Based on the nutritional component analysis data of the Rural Development Administration, the change in the main nutrients of vegetables for 40 years from 1981 to 2021 was investigated. Nutrients that showed a decreasing tendency during the investigation period in fruit vegetables were calcium, iron, thiamine, riboflavin, and ascorbic acid, etc. In root vegetables, it tended to decrease in calcium, thiamine, riboflavin, niacin, and ascorbic acid, etc. In leaf vegetables, it tended to decrease in iron, niacin, and ascorbic acid, etc. In leaf and stem vegetables, it tended to decrease in energy, phosphorus, iron, thiamine, riboflavin, niacin, and ascorbic acid, etc. In particular, it has been confirmed that vitamin reductions such as thiamine, riboflavin, niacin, and ascorbic acid, which have important meanings in vegetable intake, have occurred in vegetables over the past 40 years.
참고문헌 (18)
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