粤西四种野菜营养成分分析

Analysis of Nutritional Components from Four Kinds of Potherbs in Western Guangdong

以常规方法对黄鹌菜、鸡屎藤、打碗花、一点红的营养成分进行了测定和分析。结果表明,4种野菜都含有较高的膳食纤维。打碗花、鸡屎滕的抗坏血酸含量及打碗花中的胡萝卜素含量比传统蔬菜白菜、波菜要高。四种野菜所测的矿质元素含量差异较大,其中一点红的含铁量最高。在硝酸盐和亚硝酸盐含量的分析中,黄鹌菜、一点红属一级无公害蔬菜,可放心食用。鸡屎藤、打碗花属二级蔬菜范围,不宜生食,煮熟和盐渍后可放心食用。

The nutritional components from Youngia japonica, Paederia scandens, Calustegia hederacea, Emelia sonchifolia were determined and analysed by the common method. The result indicated that the four kinds all have much more detary fibre. The content of ascorbic acid from Calustegia hederacea and Paederia scandens, and the content of carotene from the Calustegia hederacea are more than traditional vegetables such as cabbge, spinach. The mineral elements of this four potherbs were found to be different, Emelia sonchifolia having the highest iron content. In the analysis of nitrate and nitrite Youngia japonica and Emelia sonchifolia belong to the first grade harmless vegetables, which can be eaten unanxiously. Paederia scandens and Calustegia hederacea belong to the second grade vegetables, not suitable to eat in raw, after being cooked and salted can be eaten unanxiously.