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Coriander (Coriandrum sativum L.) is an aromatic member of the Apiaceae with a wide diversity of uses. Its rapid life cycle allows it to fit into different growing seasons, making it possible to grow the crop under a wide range of conditions. Even though extensive demand for this herb exists among ethnic communities, its’ production in the eastern USA is essentially non-existent. We are interested in facilitation of commercial production of this herb and to characterize its’ composition. We have previously observed that coriander can be commercially produced in Virginia but composition of coriander seed produced in Virginia (Mid-Atlantic region of the United States of America) is unknown. To remedy this situation, we conducted two experiments during 2015 and 2016 with three cultivars (‘Santo’, ‘Santo Monogerm’, and ‘Marino-Organic’). Coriander seed in this study had 7.6 and 8.7 percent oil and 17 and 15 percent protein in winter (planted in December 2015 and harvested in July, 2016) or summer crop (planted in May, 2016 and harvested), respectively whereas mean concentrations (g per 100 g) of P, K, S, Mg, Ca, and Na were 501, 830, 140, 332, 620, 10, respectively. Concentrations of B, Zn, Mn, Fe, and Cu (mg per 100 g) were 1.10, 2.71, 2.81, 8.96, and 1.29, respectively. Coriander seed in this study contained approximately 19, 63, and 17 percent total saturated, MUFA, and PUFA fatty acids, respectively. Coriander seed contained 0.179, 0.877, and 0.219 percent fructose, glucose, and sucrose, respectively. Our results indicated that coriander seed produced in Virginia has seed composition, generally, similar to that produced elsewhere.

The world is demanding more protein for human consumption-increasing amounts of plant proteins are being used to meet this increasing demand. It has been estimated that global plant-based alternative protein market could swell to $162 billion in the next decade from $29.4 billion in 2020 and every tenth portion of meat, eggs, and dairy eaten around the globe by 2035 could be derived from plant proteins. White lupin (Lupinus albus L.), a legume, has been researched in Virginia for several years which has resulted in development of several winter-hardy and high yielding lines. However, concentrations of protein and relative concentrations of various amino acids in seeds of these lines are not known. Therefore, objective of this study was to characterize protein in winter-hardy lupin lines. Seeds of five winter-hardy white lupin lines grown during 2020-2021 contained about 51% protein as compared to literature values of about 35 and 24% protein in soybean and winter pea seeds, respectively. Concentrations of nine essential amino acids (isoleucine, leucine, lysine, methionine, threonine, tryptophan, valine, phenylalanine, and histidine) in lupin seed varied from 1.25 to 1.41, 1.98 to 2.51, 1.12 to 1.60, 0.21 to 0.27, 1.03 to 1.28, 0.25 to 0.30, 1.22 to 1.40, 1.14 to 1.28, and 0.69 to 0.79, respectively. These concentrations compared quite well with those in soybean and winter pea seed. These results indicate that white lupin has considerable potential to meet alternative plant protein needs of manufactures and consumers.

Buckwheat has been grown in Virginia since late 1700s; however, today the crop is almost non-existent in Virginia. Since buckwheat flowers profusely in a few weeks after planting, it has potential to support honeybees but there is a lack of information about quality of buckwheat honey produced in Virginia. Our objective was to characterize composition of honey produced by honeybees foraging on buckwheat (Buckwheat honey), compared to that produced by honeybees foraging on wild plants (Wild plant honey). Buckwheat honey differed in composition, antioxidant concentrations, and microbial activities from wild plant honey. Concentrations of fructose, glucose, and melezitos in buckwheat honey were quantitatively lower than that in wild plant honey whereas concentrations of sucrose and maltose exhibited an opposite trend—concentration of maltose being statistical significant. Fructose was the dominant sugar (42 and 52 percent in buckwheat honey and wild plant honey, respectively). Buckwheat honey had significant higher concentrations of K and Cu in comparison to wild plant honey (0.17 and 0.04 percent, and 5.0 and 3.33 ppm, respectively). Concentrations of Trolox and TPC were significantly higher in buckwheat honey than wild plant honey (1.01 and 0.32, and 0.39 and 0.17, respectively). Both types of honeys exhibited anti-microbial activity against gram-positive and gram-negative bacteria. The buckwheat honey was darker in color than the honey from wild plants. We concluded that production of buckwheat as a grain or cover crop can also support honeybees and buckwheat honey might be superior to wild plant honey.