A study on the content of pectic substances in vegetables
Kawabata, A.; Sawayama, S.
Japanese Journal of Nutrition 31(1): 32-36
The total pectin content of fresh vegetables was 2% or over in immature soya beans, 1 to 1.99% in pumpkin (Cucurbita moschata), garlic (Allium sativa) and burdock (Articum lappa); 0.5 to 0.99% in shallot (Allium ascalonicum), beet, arrowhead (Sagittaria trifolia), potato, carrot, yam, immature green peas in pod, sweet pepper (Capsicum annuum) and immature kidney beans in pod; 0.1 to 0.49% in taro (Colocasia esculentum), egg plant (Solanum melongena), rhubarb, udo (Aralia cordata), onion, Japanese radish, turnip, cucumber, green pepper and Indian lotus (Nelumbo nucifera). (From summary.).