title: Comparative study on the vitamin C contents of the food legume seeds.
abstract: We found that dehydrated legume seeds (6 genera, 19 species and cultivated varieties) contained considerable amounts of vitamin C (VC). The average value of total VC content per 100 g of dry weight in dehydrated seeds varied from 0.24 mg (kidney beans) to 4.14 mg (green peas). Yard beans showed highest values among all legumes examined here in the both dehydrated and rehydrated forms (3.19 and 10.8 mg, respectively). By soaking for 16 h in the dark at 20(o)C, total VC contents of black grams and mung beans increased to 3.1- and 4.5-fold, respectively. However, three varieties of green peas (Hakuryu, Kurumeyutaka, and Nankaimidori) significantly lost their VC during the same soaking treatment. Total VC content of a rehydrated and cooked mung beans was higher than that of a dehydrated form. Appreciable amounts of total VC were detected in the immature seeds of six different genera such as yard beans, kidney beans, broad beans, green peas, soybeans and peanuts. Except for mung beans, 70-100% of VC in dehydrated seeds of adzuki beans, broad beans, green peas, black soybeans, and soybeans was lost by boiling. Total VC and L-ascorbic acid in mung beans, green peas, broad beans, black soybeans, and adzuki beans remained even after boiling, suggesting that it is possible to obtain VC from the cooked forms of these legume seeds.
authors.affiliation: Department of Home Economics, Aichi Gakusen University, Japan. moriyama@gakusen.ac.jp
authors.forename: Michie
authors.initials: M
authors.lastname: Moriyama
authors.forename: Kazuko
authors.initials: K
authors.lastname: Oba
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D003296:Cooking; D003890:Desiccation; D007887:Fabaceae / Q000737:chemistry*; D005511:Food Handling; D009753:Nutritive Value; D012639:Seeds / Q000737:chemistry*; D013045:Species Specificity
chemical_list: D001205:Ascorbic Acid