Abstract
It is proposed to use marketed green tea (Sencha) as a cooking material because it contains various micronutrients and displays excellent physiological activities.
Various experiments were performed to substantiate the above proposal, from which the following results were obtained :
It appeared possible to use directly as much as 5 g daily of green tea as a cooking material, based on a tasting test with 23 panelists.
It was shown by calculations using the Food Standard Table, etc., that 5 g of green tea can supply 4% of the daily nutritional requirement for calcium, 10% for iron, 18% for vitamin A, 8.8% for vitamin B2, 14% for niacin, 25% for vitamin C and 28-38% for vitamin E for an adult male.
When 27 types of marketed green tea were assayed according to Prosky's method, it was evident that the dietary fiber content was 30% on the average as TDF. According to a calculation based on this result, 5 g of the green tea is sufficient to supply 8.2% of the daily dietary fiber intake for Japanese.
No ill effects were observed with respect to feed efficiency and health conditions when rats in the growth period were maintained for 24 weeks on diets with green tea powder contents of 0, 1 or 5%.
