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Analysis of Nutritional Components for Pteridium aquilinum and Callipteris esculenta Produced from West Hunan
Author(s): 
Pages: 105-107
Year: Issue:  17
Journal: Hunan Agricultural Sciences

Keyword:  蕨菜菜蕨营养成分湘西;
Abstract: 采用化学分析方法,对产于湘西地区的蕨菜和菜蕨干制品的主要营养成分进行了测定.结果表明,蕨菜的可溶性糖(0.81%)、粗蛋白(16.6%)、有机酸(1.65%)和粗脂肪(2.14%)含量高于菜蕨,而菜蕨的灰分(13.86%)、粗纤维(17.61%)和Vc((5.40mg/100g)含量高于蕨菜.蕨菜和菜蕨中的K元素含量均为最高,蕨菜中的Mn、Ni、Zn、Al、Ca和Mg的含量高于菜蕨中的相应元素的含量,而菜蕨中的Fe、Cd、Cu、K、P和S的含量高于蕨菜中相应元素的含量.湘西产蕨菜有较高的营养价值,可以作为绿色食品开发;菜蕨中镉含量达0.25μg/g,超标25%,开发利用中应选择无镉污染土地种植.
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