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为研究棕榈花苞的营养价值,以棕榈花苞为原料,对棕榈花苞的营养成分进行测定,并同常见森林蔬菜的营养成分进行对比分析和评价。结果表明,新鲜棕榈花苞中蛋白质含量达5.08%,含粗纤维1.16%、粗脂肪0.37%、VC 18 mg/100g、钙、钾等多种营养成分,含总酚平均值为1266.4 mg/100g、总黄酮平均值为1103.2 mg/100g等功能成分,同时富含17种氨基酸,其中人体必需氨基酸占25.8%。棕榈花苞营养成分十分丰富,具有高蛋白、低脂肪的营养优点,功效成分含量很高,是一种宝贵的森林可食用资源。
In order to study the nutritional value of palm buds, the nutritional value of palm buds was determined using palm bud as raw material, and compared with the nutrients of common forest vegetables. The results showed that the protein content of fresh palm bud was 5.08%, including crude fiber 1.16%, crude fat 0.37%, VC 18 mg / 100g, calcium, potassium and other nutrients with the average content of total phenols 1266.4 mg / 100g, The average total flavonoids 1103.2 mg / 100g and other functional components, while rich in 17 kinds of amino acids, of which 25.8% of essential human amino acids. Palm flower bud nutrition is very rich, with high protein, low fat nutritional advantages, the high content of effective ingredients, is a valuable forest edible resources.