The nutrient composition of the herbicide-tolerant green pepper is equivalent to that of the conventional green pepper
作者： Hongju Park , Sunghyen Lee , Hyunjin Jeong , Sumook Cho , Hyekyung Chun
DOI: 10.1016/J.NUTRES.2006.09.001
关键词: Potassium 、 Phosphorus 、 Pepper 、 Genetically modified crops 、 Agronomy 、 Nutrient 、 Food science 、 Substantial equivalence 、 Proximate 、 Composition (visual arts) 、 Biology
摘要: Abstract One important aspect of assessing the safety genetically modified (GM) crops for human consumption is characterization their nutrient composition. This study was conducted to compare nutritional components between GM herbicide-tolerant green peppers and conventional peppers. The proximate (energy, moisture, protein, fat, fiber, ash, carbohydrates) minerals (calcium, phosphorus, iron, sodium, potassium, magnesium, zinc) were analyzed in pericarps seeds with placentas according methods established by Association Official Analytical Chemists. Our demonstrates that there no significant difference contents as measured this study.
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