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Analysis and Evaluation of Nutrition Constituents in Salt Resistance Vegetable Atriplex triangularis(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年14期
Page:
27-29
Research Field:
Publishing date:

Info

Title:
Analysis and Evaluation of Nutrition Constituents in Salt Resistance Vegetable Atriplex triangularis
Author(s):
ZHOU Hao; YANG Ji-ping; BIE Hong-gui
Jiangsu Provincial Key Laboratory of Coastal Wetland Bioresources and Environmental Protection,Yancheng Teachers College,Yancheng,Jiangsu 224051
Keywords:
Atriplex triangularis; nutrition constituent; analysis; evaluation
PACS:
S 644.9
DOI:
-
Abstract:
By employing National Standard Method,the nutrition constituents of the salt resistance vegetable Atriplex triangularis introduced in the coastal intertidal zone of Jiangsu were tested and analyzed.The results showed that main nutrients of Atriplex triangularis included the content of 90.53% water,2.62% crude protein,0.31% crude fat,1.38% crude fiber,1.52% ash content and 4.61% total sugar;18 amino acids with the total content of 191.19 mg/g,in which tasty amino acids occupy 48.72 mg/g,and the essential amino-acid pattern (EAA) close to the requirement of FAO/WHO,a high content of ascorbic acid as 45.23 mg/100g and a rich level of iron and manganese.The contents of copper,zinc,cadmium,chromium and lead all meet the national limited standard and were safe to eat.

References:

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Last Update: 2014-09-17