アルファルファ種子および発芽種子の栄養学的特性

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タイトル別名
  • Nutritional Features of Dry and Germinating Alfalfa Seeds.
  • アルファルファ シュシ オヨビ ハツガ シュシ ノ エイヨウガクテキ トクセイ

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Analysis of chemical components of nutritional importance in dry seeds or germinating seeds (alfalfa sprouts, prepared in the dark or under light illumination) was performed. The content of crude fat was determined to be about 11% for dry seeds, 0.64% for germinating seeds (dark) and 1% for germinating seeds (light). Analysis of fatty acid composition revealed unique characteristics of this plant, i. e. the two major fatty acid components were linoleic acid (about 44%) and α-linolenic acid (about 33%), the ratio of α-linolenic acid to linoleic acid being high in comparison with those for any other sprouts. Futhermore, eicosapentaenoic acid was detected at a level of 1.3% in dry seeds, 1.8% in germinating seeds (dark) and 1.6% in germinating seeds (light). Vitamins A, B1, B2, C and E were measured, and the contents of these vitamins, when estimated as dry weight, increased during germination. It is especially interesting that a-tocopherol was detected at almost the same levels in dry seeds of soybean (1.8mg%).

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