Effects of Seasonal Change in Nutritional Components of Okayama Coriander (Coriandrum sativum L.) ‘OKAPAKU’

Abstract

  In this study, to determine the characteristics of Okayama coriander (Coriandrum sativum L.), we investigated seasonal variations in nutritional components (common ingredients, minerals, and vitamin C) and change in content of vitamin C during cooking. The variation in composition was dependent on the part of the plant analyzed (leaf, stem, or root). The leaves tended to have low moisture content and high nutrient levels (protein, lipids, ash, carbohydrates, vitamin C, zinc, manganese, and magnesium) in winter. The nutrient levels of the stems and roots were not affected by season compared to those of the leaves. According to the standard tables of food composition in Japan, OKAPAKU has a high content of proteins, carbohydrates, minerals (except for potassium and copper), and vitamin C. In particular, the content of vitamin C was considerably high. OKAPAKU also has a high content of calcium and iron. During cooking, the loss rate of vitamin C was different for each part.