Effect of Maturity and Boiling on Glucosinolate Content of Cruciferous Vegetables

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Authors

  • Department of Home Science, Kurukshetra University, Kurukshetra ,IN
  • Department of Home Science, Kurukshetra University, Kurukshetra ,IN

Abstract

Vegetables of Cruciferousfamily (radish, cabbage, cauliflower, turnip, broccoli etc.) have been an important component of human diet since antiquity. Besides providing a rich source of vegetables, this family has some of the most important oilseed corps such as mustard and rapeseed. One of the most characteristic features of this family is the presence of glucosinolates, which are responsible for stringent taste and thereby affect the palatability of these vegetables. Glucosinolates are thioglucosides produced from amino acid precursors by the secondary metabolism in Cruciferous plants.

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Published

2004-10-01

How to Cite

Sharma, N., & Bansal, S. (2004). Effect of Maturity and Boiling on Glucosinolate Content of Cruciferous Vegetables. The Indian Journal of Nutrition and Dietetics, 41(10), 421–425. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6500

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Original Articles