Amino Acid Content in the Hot Water Extract from Vegetables and Beans (Part 2)

On the amino acid content in the hot water extract from vegetables

Abstract

As stated in the previous paper, the authors determined the content of amino acids in the hot water extract from vegetables.
The results of the paper chromatographical and photometrical determinations of amino acids in the hot water extracts from carrot, radish, onion, cabbage, Kampyo, Kikurage and Zemmai were given. They were generally rich in amount of leucine, glycine, alanine aspartic acid and glutamic acid.