[2Ap] Nutiritions: Protein, Carbohydrate, Lipid, Vitamin, and Mineral

[2Ap-03] Comparison of food ingredients according to different cultivation methods of green pepper Capsicum annuum produced in Kochi Prefecture

*Akiko Yamada Yamada Taniguchi¹, Yuko Sato², Muto Shingo², Machiko Kazami¹, Noguchi Haruko¹, Yoshida Masafumi³, Sato Hiroaki⁴, Uchino Masataka⁵ (1. Tokyo University of Aguriculture, 2. Kamakura Women's University, 3. Tokyo City University, 4. Tokyo University of Aguricultur, 5. Toky University of Aguricultur)

Keywords:Green pepper, Kochi vegetables, food functionality, nutritional content, hydroponic and soil cultivation