[Review on nonessential constituents of vegetables. II. Cruciferae (Brassica vegetables, radish, turnip, rutabaga, horse-radish) and gramineae (onion, leek, chive, garlic, asparagus) (author's transl)].
In this paper the hitherto known constituents of the titled vegetables except proteins, carbohydrates, triglyceride-fatty acids, and vitamins are reviewed, especially the volatiles, organic acids, phenolics, carotenoids and lipids.
D001937:Brassica / Q000032:analysis; D002264:Carboxylic Acids / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D008055:Lipids / Q000032:analysis; D010636:Phenols / Q000032:analysis; D013045:Species Specificity; D013649:Taste; D014675:Vegetables / Q000032:analysis*
D002264:Carboxylic Acids; D008055:Lipids; D010636:Phenols; D002338:Carotenoids
Ubersicht über nichtessentielle Inhaltsstoffe der Gemüsearten. II. Cruciferen (Kohlarten, Radieschen, Rettiche, Speiserüben, Kohlrüben, Meerrettich) sowie Gramineen (Zwiebeln, Porree, Schnittlauch, Knoblauch, Spargel).