5种常见野菜的营养成分分析

Analysis of Nutritional Components in 5 Kinds of Common Wild Vegetables

为阐明野菜的营养价值。对常见的泥糊菜、蓟菜、雪见草、苦菜和附地菜可食用部分的营养成分进行了系统分析。5种野菜的营养成分差异较大,灰分含量为1.61%-2.97%,粗纤维含量为1.23%-2.21%,粗脂肪含量为0.40%-1.00%,Vc含量为0.09%-0.19%,钾含量为5040.43-8463.48 mg/kg,钠含量为331.59-2 835.97 mg/kg,钙含量为1983.64-985.59 mg/kg,铁含量为6.24-122.07 mg/kg。5种野菜的有害元素硝酸盐含量较低,为0.0020-20.0088 g/100 g（FW）,完全符合安全食用标准。这5种野菜都富含灰分、粗纤维、粗脂肪和维生素C,并含有钾、钠、钙、镁、铁等矿物质,尤其富含钾、钙,具有较高的营养价值。

The aim of the research was to clarify the nutritional values of wild vegetation. Nutritional components in edible part of commonHemistepta lyrata, Cirsium setosum, Salvia plebeian, Patrinia villosa, Trigonotis peduncularis Benth were analyzed systematically. Nutritional components in 5 kinds of wild vegetables had greater difference,with ash content of 1.61% - 2.97 %, crude fiber content of 1.23 % - 2.21%, crude fat content of 0.40% -1.00%, Vitamin C content of 0.09% - 0.19%, potassium content of 5 040.43 - 8 463.48 mg/kg, Na content of 331.59 - 2 835.97 mg/kg, Ca content of 1 983.64 - 3 985.59 mg/kg and Fe content of 6.24 - 122.07 mg/kg.The harmful element nitrate contents of 5 kinds of wild vegetables were lower,being 0.002 0 -20.00 8 g/100 g FW,which was completely in accordance with safety edible standards.5 kinds of wild vegetables were rich in ash,crude fiber, crude fat and Vitamin C and contained minerals such as potassium,Na,Ca,Mg and Fe,especially K and Ca,which had higher nutritional values.