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Position: Home > Articles > Evaluation of the Nutritional Characteristics of Wild Vegetable Allium galanthum in Xinjiang Food and Nutrition in China 2010,2010 (10) 70-72

新疆野生实葶葱营养特性评价

作  者:
帕提曼·阿布都热合曼;史梅;林辰壹;布阿吉热木
单  位:
新疆农业大学林学与园艺学院
关键词:
野生蔬菜;实葶葱;营养特性
摘  要:
实葶葱是叶、薹均可食用的野生蔬菜,为了评价营养特性,本研究采用标准的蔬菜营养成分分析方法,对实葶葱叶和薹中的水分、维生素C、类胡萝卜素、可溶性糖、粗纤维素、蛋白质含量进行了测定。结果表明,实葶葱的营养成分比较齐全、营养价值高、适宜鲜食,特别是叶和抽薹后期维生素C和蛋白质含量显著高于其它葱蒜类蔬菜。
译  名:
Evaluation of the Nutritional Characteristics of Wild Vegetable Allium galanthum in Xinjiang
作  者:
PATIMEM Abdurahman1,SHI Mei1,2,LIN Chen-yi1,BAJRAM1(1 Xinjiang Agriculture University,College of Forestry and Horticulture,Urumqi 830052;2 Xinjiang Agriculture Vocational and Technical College,Jichang 831100)
关键词:
Wild Vegetables;Allium galanthum;Nutritional Characteristics
摘  要:
Allium galanthum was a kind of wild vegetables whose leaves and scape were edible.To evaluate the nutritional characteristics,the standard nutritional components analysis method of vegetables was adopted to determine the water,vitamin C,carotenoids,soluble sugar,crude fiber and protein content.The results showed that the nutritional contert of Allium galanthum was relatively complete,suitable for fresh and had high nutritional value,especially vitamin C and protein content of the leaves and the plant after pumping stem were significantly higher than other onion and garlic vegetables.

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