순무 음식에 대하여

• 영문명: Components and Food of Turnip
• 발행기관: 고려대학교 보건과학연구소
• 저자명: 이성동(SungDong Lee)
• 간행물 정보: 『보건과학논집』保健科學論集 Vol.30 No.2, 77~81쪽, 전체 5쪽
• 주제분류: 의약학 > 의학일반
• 파일형태: PDF
• 발행일자: 2004.12.01

영문 초록

  Turnip has been cultivated for a long time in the country. Recently, it is mainly cultivated in Kanghwa. The total production of turnip is estimated at 3,000M/T per year. Comparing to Koran radish, turnip has 70% more energy, protein, and carbohdrate; 1.6～3.5 times as much calcium, phosphorus, iron, sodium and potassium. turnip also has 2.0～4.5 times as much vitamin B₁, vitamin B₂ and niacin. Examples of traditional food made from turnip are several kinds of turnip-Kimch"i, soup, herbs, raw turnip foods and so forth. The production processes of cultivating, processing, sales, and merchandising of turnip should be improved and better-organized so that we can minimize the loss from under- or over-producing of the products. Studies of turnip should be continued in these areas so that turnip with higher qualities can be produced in the future.

목차

Abstract
Ⅰ. 서론
Ⅱ. 순무의 식품성분과 무와 비교결과
Ⅲ. 순무를 이용한 전래의 음식
Ⅳ. 순무의 생산현황 및 제언
Ⅴ. 결론
참고문헌

키워드

Turnip Kimch" i turnip soup