순무의 생산, 이용 및 효능에 대한 현황조사 연구

• 영문명: The Study of The Status quo into The Production, Utilization and Efficacy of Turnip
• 발행기관: 고려대학교 보건과학연구소
• 저자명: 이성동(SungDong Lee)
• 간행물 정보: 『보건과학논집』保健科學論集 Vol.32 No.1, 47~60쪽, 전체 14쪽
• 주제분류: 의약학 > 의학일반
• 파일형태: PDF
• 발행일자: 2006.06.01

영문 초록

  Turnip has been cultivated for over 1,000 years in Korea. Nowadays, it is mainly cultivated as a speciality in Ganghwa. The average number of households that grow turnip is estimated at 5,000 ; the total annual production is estimated at 1,600 M/T. In contrast to Korean radish, turnip has 70% more energy, protein and carbohydrate, as well as 1.6∼3.5 times as much calcium, phosphorus, iron, sodium and potassium. Turnip also contains 2.0∼4.5 times as much vitamin B1, vitamin B2 and niacin. Currently, the most common turnip product is turnip-Kimch’i, among the other turnip products are watery turnip-Kimch’i(Dong-chi-mi), dried turnip, powdered turnip, turnip vinegar, turnip juice, etc. A decade ago, there were only about 20 types of turnip products, such as several kinds of turnip-Kimch’i, herbs, raw turnip food, turnip medicine, etc. Nowadays, the turnip related industry has extended to over 120 turnip products which include new kinds of turnip-Kimch’i, rice-cakes, cakes, noodles, juice, health products, cosmetics, and so on. Studies of turnip should be continued diversely so that turnip with higher qualities can be produced, and that the efficacy and functions of turnip towards human bodies can be better known. In addition, the production processes of turnip - cultivating, processing, sales, and merchandising - should be improved and better organized so that the losses from under-or over-producing the products can be minimized.

목차

Abstract
Ⅰ. 서론
Ⅱ. 조사 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
감사의 글
참고문헌

키워드

Turnip turnip Kimch" i Ganghwa