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a U/S = unsaturation ratio = (18:1 + 18:2 + 18:3)/(16:0 + 18:0). Source: From Peng, A.C. (1975). J. Sci. Food Agric. 26: 1325-1332.

a U/S = unsaturation ratio = (18:1 + 18:2 + 18:3)/(16:0 + 18:0). Source: From Peng, A.C. (1975). J. Sci. Food Agric. 26: 1325-1332.

C. Turnip (Brassica rapa)

The turnip is an herbaceous dicotyledonous biennial plant. Its total lipid content is 0.10% (Haytowitz and Matthews, 1984). Different cultivars may have different percentage distributions of fatty acids, but the pattern of distribution is similar (Lima et al., 1965; Lepage, 1967). The main fatty acids are palmitic, oleic, linoleic, and linolenic acids, of which linolenic acid is the most abundant (Table 9.25). Turnip lipids have higher unsaturated fatty acids. The fatty acid composition of turnip, broccoli, Brussel sprout, Kohlrab, and Mustard Greens in various preparations are shown in Tables 9.26 through 9.30, respectively.

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