Simple item page
 

Comparative Nutrient Study of Raphanus sativus L. Sprouts Microgreens, and Roots

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-7931-6451
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid5fdbcecb-f41c-44db-a313-f0f38de3f651
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enRadish (Raphanus sativus L.) is an important vegetable crop worldwide. Four red radish cultivars (Carmen, Jutrzenka, Saxa 2, and Warta) were evaluated for their macronutrients (protein, fat, available carbohydrates), as well as ash, and dietary fiber at the sprout, microgreen, and mature (root) stages. Fatty acids, organic acids, and sugars were also profiled by using chromatographic methods. Radish roots are characterized by a good chemical composition due to a lower fat content, lower energy value, and higher available carbohydrate content compared to sprouts and microgreens. Microgreens outperformed other forms of radish in terms of organic acids, ash, and soluble dietary fiber, while sprouts contained the most protein. Both immature forms of radish proved to be better sources of fiber than their mature roots. In all radish samples analyzed, glucose, oxalic acid, and oleic acid or alpha-linolenic acid were the dominant sugar, organic acid, and fatty acid, respectively. The results indicate a diverse composition of radish sprouts, microgreens, and roots, and confirm the validity of using red radishes in various forms as valuable components of our diet.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Warzywnictwa
dc.contributor.authorDominika Kajszczak
dc.contributor.authorDorota Sosnowska
dc.contributor.authorRadosław Bonikowski
dc.contributor.authorKamil Szymczak
dc.contributor.authorFrąszczak, Barbara
dc.contributor.authorKatarzyna Pielech-Przybylska
dc.contributor.authorAnna Podsędek
dc.date.access2025-09-08
dc.date.accessioned2025-09-08T12:43:30Z
dc.date.available2025-09-08T12:43:30Z
dc.date.copyright2025-05-17
dc.date.issued2025
dc.description.abstract<jats:p>Radish (Raphanus sativus L.) is an important vegetable crop worldwide. Four red radish cultivars (Carmen, Jutrzenka, Saxa 2, and Warta) were evaluated for their macronutrients (protein, fat, available carbohydrates), as well as ash, and dietary fiber at the sprout, microgreen, and mature (root) stages. Fatty acids, organic acids, and sugars were also profiled by using chromatographic methods. Radish roots are characterized by a good chemical composition due to a lower fat content, lower energy value, and higher available carbohydrate content compared to sprouts and microgreens. Microgreens outperformed other forms of radish in terms of organic acids, ash, and soluble dietary fiber, while sprouts contained the most protein. Both immature forms of radish proved to be better sources of fiber than their mature roots. In all radish samples analyzed, glucose, oxalic acid, and oleic acid or alpha-linolenic acid were the dominant sugar, organic acid, and fatty acid, respectively. The results indicate a diverse composition of radish sprouts, microgreens, and roots, and confirm the validity of using red radishes in various forms as valuable components of our diet.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,4
dc.description.number5
dc.description.points100
dc.description.versionfinal_published
dc.description.volume15
dc.identifier.doi10.3390/agronomy15051216
dc.identifier.issn2073-4395
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4670
dc.identifier.weblinkhttps://www.mdpi.com/2073-4395/15/5/1216
dc.languageen
dc.pbn.affiliationagriculture and horticulture
dc.relation.ispartofAgronomy
dc.relation.pagesart. 1216
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enred radish
dc.subject.engrowth stage
dc.subject.encultivars
dc.subject.enmacronutrients
dc.subject.enfiber composition
dc.subject.enfatty acid profile
dc.subject.enorganic acid compos
dc.titleComparative Nutrient Study of Raphanus sativus L. Sprouts Microgreens, and Roots
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue5
oaire.citation.volume15