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Comparison of leaf yields and chemical composition of the Hamburg and leafy types of parsley. II. Chemical composition

Waldemar Kmiecik, Zofia Lisiewska

Department of Raw Materials and Processing of Fruit and Vegetables
Agricultural University
Podłużna 3, 30-239 Kraków, Poland

The level of chemical components, significant in the nutritional and technological aspect, was determined in the leaf blades of Hamburg and leafy type parsley on the basis of 10 harvests from 1994-1996. Among the relatively stable components were dry matter, total sugars, dietary fibre, total nitrogen, ash constituents, total acidity, pH, and vitamin C. The components which strongly changed both in the course of the vegetation period and in the years of growing parsley, were monosaccharides, nitrate nitrogen, and nitrite nitrogen. The content of dry matter, total sugars, dietary fibre, total nitrogen, total acidity, and vitamin C was higher and that of nitrate nitrogen lower in leaves of the Hamburg type parsley than that in the leafy type, no statistically significant differences being evidenced in the content of monosaccharides, nitrite nitrogen, and ash components.

Kmiecik W., Lisiewska Z., 1999. Comparison of leaf yields and chemical composition of the Hamburg and leafy types of parsley. II. Chemical composition. Folia Horticulturae 11/1: 65-74.