Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
ISSN-L : 0301-4800
Uptake of Iron by a Vegetable; Kaiware Daikon (Japanese Radish Sprout)
Chika SAIKIRie HIRASAWAChie SADAYASUSachiko YAMASHIROMihoko TOMINAGAKazuyoshi SATO
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2004 Volume 50 Issue 4 Pages 286-290

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Abstract

Uptake of iron and several other minerals into kaiware daikon (Japanese radish sprout) was investigated by changing their supplementary conditions. The supplementation of calcium sulfate (0.1% (w/v), 230ppm as calcium ion) and iron (III) chloride (0.1% (w/v), 200ppm as iron ion) in hydroponics promoted the growth of kaiware daikon ca. 1.0-1.5 cm longer than the control group of no additions, while magnesium sulfate (0.1% (w/v), 100ppm as magnesium ion) did not affect the length of sprouts so much, but caused their leaves to grow a little wider. Mineral contents in the sprout were maximal when it was added, at ca. 0.1% (w/v), to the hydroponic solution. In tests regarding iron (II) ion supplementation, the color of the kaiware daikon seeds changed from brownish to black and the sprout did not grow well. In contrast, the iron (III) ion did not affect their color and promoted growth of the sprout. When the seeds were soaked in an iron (II) sulfate (75ppm) or an ammonium iron (III) citrate (180ppm) solution for 24 h prior to germination, the resulting kaiware daikon contained a few times higher the amount of iron than commercially available ones.

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