Vol. 8, Issue 9 (2019)

Author(s):
Anju K Dhiman, Surekha Attri and Hamid

Abstract:
In the present investigation, the nutritional quality parameters of organic and inorganic broccoli were studied. It is evident from the data that organically produced broccoli has higher TSS (15.90 ºB), total sugars (3.73%) and reducing sugars (2.50%) than conventional (inorganic) broccoli. Whereas, higher carotenoids (1.90 mg/100g), pectin (1.81%) and ash content (9.10%) as well as minerals were also recorded in organic broccoli as compared to conventional broccoli. Whereas, higher ascorbic acid (81.92 mg/100g), chlorophyll (3.10 mg/g), fibre (0.71%) and starch (1.92%) were observed in inorganically produced broccoli as compared to organic broccoli. The data showed that organic broccoli have almost similar content of chemical and mineral composition, therefore this crop could be exploit for the development of new fortified food products in food industry.