Son, Yang-Ju Park, Jai-Eok Kim, Junho Yoo, Gyhye Lee, Taek-Sung Nho, Chu Won 2024-01-19T15:04:32Z 2024-01-19T15:04:32Z 2021-09-02 2021-03 0308-8146 https://pubs.kist.re.kr/handle/201004/117281 The production of low potassium vegetables arose out of the dietary needs of patients with renal dysfunction. Attempts have been made to reduce potassium content in vegetables and fruits; however, induced potassium deficiency has often resulted in decreased yields. Here, we investigated a new method of producing low potassium kale and present the characteristics of the resulting produce. By substituting potassium nitrate with calcium nitrate in the nutrient solution 2 weeks before harvesting, the potassium content of kale was reduced by 70% without a deterioration in yield and semblance qualities. Despite no relationships being detected between potassium deficiency and anti-oxidative properties, the total glucosinolate content, an indicator of the anti-cancer effect of cruciferous vegetables, was significantly increased by potassium deficiency in kale. This study demonstrates a novel method of producing low potassium kale for patients with renal failure, without a reduction in yield but with beneficial increase in glucosinolates. English ELSEVIER SCI LTD Production of low potassium kale with increased glucosinolate content from vertical farming as a novel dietary option for renal dysfunction patients Article 10.1016/j.foodchem.2020.128092 1 FOOD CHEMISTRY, v.339 FOOD CHEMISTRY 339 N scie scopus 000582793900060 2-s2.0-85091519882 Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry Food Science & Technology Nutrition & Dietetics Article SPINACH SYSTEM ANTIOXIDANT CAPACITY NUTRIENT SALINITY CANCER RISK BIOAVAILABILITY SULFORAPHANE VEGETABLES Kale Glucosinolate Low potassium Renal dysfunction Vertical farm