A study of the nutritional composition of skirret, which is eaten as tuberous roots and etiolated sprouts, showed that the root has a greater content of dry matter (16% average) and is rich in sugars especially sucrose (65% of dry matter).
The sprouts have a level of dry matter near 8% and are rich in reducing sugars and proteins (12 and 25% of dry matter, respectively). The sprouts have higher vitamins contents than the root. Some of them were found to vary with the age of the sprouts at harvest or with the cultural method. The sprouts growing under green-house were higher in vitamins than those cultivated in the open field.
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