Comparison of the Nutritional Components of Coriander (<i>Coriandrum sativum</i> L.) According to Varieties and Cultivation Methods

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  • MARUTA Hitomi
    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
  • KUWATA Nanaho
    Graduate school of Health and Welfare Science, Okayama Prefectural University
  • KONDA Sakura
    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
  • YAMASHITA Hiromi
    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University Graduate school of Health and Welfare Science, Okayama Prefectural University

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  • 品種や栽培条件によるパクチーの栄養成分の比較
  • ヒンシュ ヤ サイバイ ジョウケン ニ ヨル パクチー ノ エイヨウ セイブン ノ ヒカク

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Abstract

<p>  In this study, we investigated the nutrient composition of Okayama coriander (Coriandrum sativum L.) grown using different cultivation methods and compared the results of Okayama coriander with those of other coriander. Coriander grown using greenhouse cultures contained higher content of protein and lower content of vitamin C compared to coriander grown using an open-field culture. Compared to other coriander, Okayama coriander exhibited higher proportions of reduced vitamin C, anti-oxidative capacity, and polyphenol content. This study suggests that the nutritional composition of coriander depends on environmental factors, and that Okayama coriander might have a high antioxidant capacity.</p>

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