The protein, amino acid, ash, and mineral composition of different Brassica spp. grown in several areas of Galicia (Northwest Spain) were studied. The highest protein values were observed in Galega kales (crude protein: 29.66 g per 100 g) and turnip greens and turnip tops (27.74-31.46 g per 100 g), whereas the leaves showed higher protein contents than the stems. Glutamic acid was the most abundant amino acid present (14.53% in turnip greens to 18.45% in white cabbage). Other amino acids such as arginine, aspartic acid, lysine, alanine and glycine were also observed in higher quantities. The stems contained the same amino acid as the leaves but at a lower level. Furthermore, differences in amino acid contents were observed among varieties. The proportion of essential amino acids was high (41% in leaves of turnip top to 47% in external leaves of oxheart cabbage). The studied varieties are also a good source of some minerals, which include as main element potassium (27.24-37.57 mg g )1 in whole plants), followed by calcium (4.27-17.48 mg g )1 in whole plants) and magnesium (1.62-2.92 mg g )1 in whole plants). Significant differences among varieties and edible portions were found concerning ash and mineral contents. Results and discussion Protein and amino acidsProtein and amino acids contribute to the nutritive value and flavour of foods. Brassica spp. have high Protein, amino acid, ash and mineral contents S. Martínez et al.
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