Culinary herbs – the nutritive value and content of minerals


Wydanie: 3 / 2015

Autorzy:

  • Kiczorowska B., Klebaniuk R., Bąkowski M., Al-Yasiry A.R.M. 

Kategorie: Horticulture and forestry

DOI: 10.5601/jelem.2014.19.4.739

Abstrakt:

The content of dry matter, total protein, ether extract, crude ash and crude fibre was determined in the plant material. In addition, the BAW was calculated and the content of: Mg, Ca, K, Na, Fe, Cu, Mn and Zn was assessed. The highest (P < 0.05) concentration of nutrients in dry matter was characteristic of fennel flower and green pepper.The highest abundance of minerals in crude ash was found in lovage and marjoram (144.4-116.6 g kg-1), and of total protein – in common basil and lovage (208.8 and 185.4 g kg-1). The highest (P < 0.05) content of crude fat was determined in common juniper, nutmeg, green pepper, marjoram and rosemary (on average 17.18 g kg-1) and of fibre in coriander (107.2 g kg-1), while the highest BAW was recorded in nutmeg, white pepper and rosemary (on average 730.9 g kg-1). The % RDA and AI coverage were estimated for consumers aged 31-50, assuming that the intake of the analysed culinary herbs is equivalent to 1g per day. The herbs had highly differentiated content of the analysed minerals. Common basil contained the highest amounts (P < 0.05) of macroelements: Mg, Ca, K and Na (79.8, 1278, 2135 and 218.5 µg g-1, respectively) and microelements: Fe, Cu and Mn (26.31, 1.95 and 8.56 µg g-1, respectively). Of all the herbs, fennel flower was the most abundant (P < 0.05) source of Zn (74.53 µg g-1), while juniper and green pepper was the richest in Mg (an average content 86.8 µg g-1), marjoram and lovage – in Ca (1666 and 1041 µg g-1 respectively), and red pepper – in K (2114 µg g-1). According to calculations, the consumption of 1 g of the above herbs can cover up to approx. 0.1% of RDA (Mg, Ca,) and AI (K, Na) and up to 0.6% of RDA (Fe, Cu, Mn, Zn).
 



Cytacja:

Kiczorowska B., Klebaniuk R., Bąkowski M., Al-Yasiry A.R.M.  2015. Culinary herbs – the nutritive value and content of minerals. J. Elem., 20(3): 599-608, DOI: 10.5601/jelem.2014.19.4.739

Słowa kluczowe:

basic chemical composition, minerals, culinary herbs

O wydaniu:

20(3)2015


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