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題 名 | 臺灣地區之蔬菜營養成分調查 |
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作 者 | 陳景川; 溫惠美; 林頎生; 黃文瑛; | 書刊名 | 國立屏東技術學院學報 |
卷 期 | 3 1994.06[民83.06] |
頁 次 | 頁39-49 |
分類號 | 435.2 |
關鍵詞 | 蔬菜; 營養成分; Vegetables; Nutrient; |
語 文 | 中文(Chinese) |
中文摘要 | 本計畫針對葉菜類、瓜果、菇類、根莖類等50種蔬菜,分析調查其營養成分,建 立資料庫。調查結果發現在一般成分中,水分含量在 68.7 ∼ 96.9 %之間;灰分除鹹菜占 5.1 %外,其餘在 0.3 ∼ 1.7 %之間; 粗蛋白含量除毛豆占 14.1 %及大蒜占 5.5 %外 ,其餘在 0.4 ∼ 3.8 %之間; 粗脂肪含量除毛豆占 3.0 %外,其餘在 0.1 ∼ 1.9 %之 間; 膳食纖維含量除毛豆、木耳、牛蒡等較高( 6.34 ∼ 7.84 %)外,其餘含量在 0.75 ∼ 4.54 %之間。 礦物質含量隨蔬菜種類之不同而有很大的差異, 鈉含量除鹹菜占 19033 ppm 外,其餘範圍在 2.5 ∼ 788 ppm;鉀含量在 0.04 ∼ 0.64 %之間;磷含量在 128 ∼ 1975 ppm 之間;鈣含量在 4 ∼ 2163 ppm 之間; 鎂含量在 76 ∼ 658 ppm 之間;鐵含量 在 0.9 ∼ 48.6 ppm 之間;鋅含量在 0.9 ∼ 22.0 ppm 之間。維生素含量亦隨蔬菜種類而 有相當大的變異,其中 B �筆t量在 0.01 ∼ 3.30 ppm 之間;B �祕b 0.09 ∼ 3.0 ppm;B �蒂b 0.04 ∼ 2.51 ppm; 菸鹼酸在 1.9 ∼ 62.3 ppm;葉酸在 0.004 ∼ 0.55 ppm;C 含 量在 0.2 ∼ 82.2ppm 之間。 |
英文摘要 | This study was conducted to analyze the nutritional composition of 50 kinds of vegetables grown in Taiwan area. The proximate analysis showed that the moisture content was in the range of 688.7 ∼ 96.9% while that of crude fat was in the range of 0.1 ∼ 3.0%. The ash content of most vegetables was in the range of 0.3 ∼ 1.7% except soured mustard leaves, of which the ash content was as high as 5.1% owing to the addition of salt during the processing procedure. The content of crude protein in most vegetables was in the range of 0.4 ∼ 3.8% while that of green soybean (immature) and garlic was 14.1 and 5.5% respectively. The content of dietary fiber of most vegetables ranged from 0.75 to 4.54% while that of green soybean, Juda's ear and burdock was relatively high and was in the range of 6.34 ∼ 7.84%. Mineral analysis revealed that the K was the major element in vegetables, and its content was about 3 to 10 times that of Na. The contents of K, Na, P, Ca, Mg were in the range of 0.04 ∼ 0.64%; 2.5 ∼ 788 ppm; 128 ∼ 1975 ppm; 4 ∼ 2163 ppm and 76 ∼ 658 ppm respectively. The content of Fe and Zn were in trace level and ranged from 0.9 ∼ 48.6 ppm and 0.9 ∼ 22.0 ppm, respectively. The content of vitamins varied widely in vegetables. The content of Vit. B �窗B B �砥BB �腹B Niacin、folic acid and Vit.C was in the range of 0.01 ∼ 3.30; 0.09 ∼ 3.0; 0.04 ∼ 2.5; 1.9 ∼ 62.3; 0.004 ∼ 0.55 and 0.2 ∼ 822 ppm respectively. |
本系統中英文摘要資訊取自各篇刊載內容。