콩나물의 성분과 그 영양학적 의미

Extensive review was done to understand chemical composition and nutritional value of soybean sprouts as foods. During soybean sprouts(SBSP) culture, changes in protein content was not clear yet. Chemical score and protein efficiency ratio(PER) of SBSP cultured more than 4 days reported less than those of soybean. Crude lipids content of SBSP was reduced Vitamin G which was not present in soybean was synthesized with SBSP culture. Riboflavin content was increased but trypsin inhibitor decreased during SBSP culture time. Recently, we must have new evaluation method for quality of the soybean and its related foods because of the antinutritional factor of soybean and other therapeutic effects of soybean.