© 2014, Japanese Society for Food Science and Technology.Ascorbic acid contents of Brassicaceae sprouts were determined. Ascorbic acid contents (per gram fresh weight (/g f.w.)) of the sprouts of Brassica oleracea (cauliflower, broccoli and cabbage) bred out of kale were higher than those of Raphanus and other Brassica spp. Ascorbic acid contents (/g f.w.) of the sprouts of cauliflower were higher than those of other B. oleracea. Ascorbic acid contents (/g f.w.) of the Brassica sprouts of heavier seeds were higher than those of lighter seeds. In the case of Raphanus, similar results were obtained to Brassica. Although the seeds of Brassica were lighter than those of Raphanus, the sprouts of B. oleracea were suggested to biosynthesize a higher content of ascorbic acid than those of Raphanus and other Brassica. The sprouts of Brassicaceae were suggested to contain higher amounts of ascorbic acid than those of other vegetables.
