Chemical composition of broad bean seeds depending on the cultivar and degree of seed maturity
Waldemar Kmiecik, Zofia Lisiewska
Department of Fruit and Vegetable Processing
Faculty of Agriculture, Agricultural University
Podłużna 3, 30-329 Kraków, Poland
Seeds of the broad bean cultivars Windsor Biały, Comprimo RS, Green
Hangdown, and Threefoldwhite harvested at the 30% dry weight stage, showed
differences not exceeding 10% in the content of total nitrogen and
potassium, from 10-20% in the content of starch, protein nitrogen, and
magnesium, and over 20% in the amount of sugars, phosphorus, calcium, iron, and vitamins C,
B1, and B2.
In Comprimo RS and Threefoldwhite an increase in seed maturity varying
from 25-40% dry weight brought about a significant increment in the
content of starch, nitrogen compounds, and all ashy constituents, and a
moderate one in vitamin B1, while the
content of vitamins C and B2 was reduced.
Kmiecik W., Lisiewska Z., 1994. Chemical composition of broad bean seeds depending on
the cultivar and degree of seed maturity. Folia Horticulturae VI/1: 23-30.