文章基本信息

标题：Uptake of Iron by a Vegetable; Kaiware Daikon (Japanese Radish Sprout)
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作者：Chika SAIKI ; Rie HIRASAWA ; Chie SADAYASU 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2004
卷号：50
期号：4
页码：286-290
DOI：10.3177/jnsv.50.286
出版社：Center for Academic Publications Japan
摘要：Uptake of iron and several other minerals into kaiware daikon (Japanese radish sprout) was investigated by changing their supplementary conditions. The supplementation of calcium sulfate (0.1% (w/v), 230ppm as calcium ion) and iron (III) chloride (0.1% (w/v), 200ppm as iron ion) in hydroponics promoted the growth of kaiware daikon ca. 1.0-1.5 cm longer than the control group of no additions, while magnesium sulfate (0.1% (w/v), 100ppm as magnesium ion) did not affect the length of sprouts so much, but caused their leaves to grow a little wider. Mineral contents in the sprout were maximal when it was added, at ca. 0.1% (w/v), to the hydroponic solution. In tests regarding iron (II) ion supplementation, the color of the kaiware daikon seeds changed from brownish to black and the sprout did not grow well. In contrast, the iron (III) ion did not affect their color and promoted growth of the sprout. When the seeds were soaked in an iron (II) sulfate (75ppm) or an ammonium iron (III) citrate (180ppm) solution for 24 h prior to germination, the resulting kaiware daikon contained a few times higher the amount of iron than commercially available ones.
关键词：kaiware daikon (Japanese radish sprout);vegetable;iron;iron-enriched Japanese radish sprout