FENG Guojun,LIU Dajun.Evaluation on Nutrition and Functions of Spinach（Spinacia oleracea L.）[J].Northern Horticulture,2018,42(10):175-180.[doi:10.11937/bfyy.20180584]
菠菜的营养价值与功能评价
- Title:
- Evaluation on Nutrition and Functions of Spinach（Spinacia oleracea L.）
- 文献标志码:
- A
- 摘要:
- 菠菜是一种世界性蔬菜作物，它的营养丰富，深受消费者喜爱。近年来除了对菠菜的营养价值进行研究外，还对菠菜的植物营养功能进行了研究，但尚鲜见对菠菜的营养价值进行全面的分析与评价，文章综述了菠菜的有关营养的相关研究成果，从菠菜的基本营养、热量、矿物质、维生素、氨基酸、脂类、膳食纤维以及生物活性物质等方面对菠菜的营养价值进行评价与功能分析，同时对如何降低菠菜中的抗营养物质草酸含量，提出了菠菜科学食用的对策。
- Abstract:
- Spinach（Spinacia oleracea L.）is a worldwide vegetable which has been consumed by customers for its high nutrition values.Recently,the research focused on spinach phytochemicals (Bioactive compounds) beyond on the nutrition,but to the day,there is seldom reviews on evaluation the nutrition and functions of spinach.This review analysed the basic nutrition,calories,minerals,vitamins,amino acids,lipids,fibers and bioactive compounds of spinach and its benefits for human body.Meanwhile how to reduce the oxalate content which was an antinutrient and how to prepare spinach were also reviewed.
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备注/Memo
第一作者简介：冯国军（1966-），男，博士，教授，现主要从事蔬菜种质资源创新及新品种选育等研究工作。E-mail:feng998@126.com.收稿日期：2018-02-24