Table 5.
The contents of free amino acids according to processing treatments of reed sprout and root (mg%)

Components	Sprout		Root
	Steaming		Steaming
	Before	After	Before	After
	Asp	84.10±1.681)	54.22±1.22	114.71±2.21	118.84±2.55
	Ser	854.57±6.31	924.19±6.12	650.72±5.23	573.06±4.25
Glu	170.83±2.69	160.46±2.31	180.23±2.22	136.20±1.94
Gly	ND2)	ND	19.72±0.23	7.30±0.11
His	54.65±1.26	38.03±0.68	14.49±0.31	22.71±0.25
Arg	97.47±1.66	101.92±1.84	55.46±1.46	34.46±0.96
Thr	169.75±2.26	5.60±0.13	159.04±2.01	16.67±0.64
Ala	32.88±0.97	6.21±0.29	7.53±0.31	22.44±0.90
Pro	ND	ND	5.97±0.21	2.24±0.14
Tyr	38.94±0.87	6.42±0.34	4.70±0.25	9.56±0.36
Cys	119.97±2.01	23.57±0.54	118.73±1.94	44.18±0.43
Val	ND	ND	0.29±0.03	1.61±0.07
Met	121.32±2.64	22.28±0.62	118.16±2.30	16.89±0.61
Lys	92.74±2.16	18.12±0.31	18.12±0.31	33.84±0.38
Iso	85.96±1.95	14.25±0.28	9.55± 0.37	23.22±0.27
Leu	32.04±0.36	7.22 ±0.31	2.80±0.09	8.21±0.34
Phe	457.11±3.33	484.74±3.87	377.65±3.61	380.61±3.58
Total	1,953.22	1,382.49	1,480.86	1,071.43

All values are mean±SD.
ND: Not detected