CAJ | 학술논문

用料理机打碎毛豆、黄豆、黄豆芽并过滤，用碘量法测定VC含量，用双缩脲法测定蛋白质含量，对比毛豆、黄豆和黄豆芽中2种物质的营养价值。结果表明：毛豆、黄豆、黄豆芽中蛋白质含量分别为40.3、39.2、9.7 g/100 g，VC含量分别为36.7、0、18.1 mg/100 g。可见，毛豆的蛋白质含量与黄豆接近，而其VC含量高于黄豆芽，蛋白质和VC的综合营养价值最高。
용료리궤타쇄모두、황두、황두아병과려，용전량법측정VC함량，용쌍축뇨법측정단백질함량，대비모두、황두화황두아중2충물질적영양개치。결과표명：모두、황두、황두아중단백질함량분별위40.3、39.2、9.7 g/100 g，VC함량분별위36.7、0、18.1 mg/100 g。가견，모두적단백질함량여황두접근，이기VC함량고우황두아，단백질화VC적종합영양개치최고。
We used cooking machine to smash edamame,soybeans and filtrate and used iodometric method to determine the VC conteve and biuret method for the determination of protein in this paper,and then compared the nutritional value of edamame,soybeans and bean sprouts.The results showed that protein content of edamame,soybeans and bean sprouts were 40.3,39.2,9.7 g/100 g,respectively;their VC contents were 36.7,0,18.1 mg/100 g,respectively.The protein content of edamame and soybeans were similar,while edamame's VC content was higher than bean sprouts'. Edamame's comprehensive nutritional value of protein and vitamin C was better than soybeans and bean sprouts .