乌榄果及其种子营养成分分析

Analyzed Nutrition Composition of Black olive Fruit and Its Seed

本研究主要对新鲜及腌制的乌榄果及其种子的营养成分进行了分析。结果表明,新鲜乌榄和腌制腌制乌榄主要营养成分无明显差异,新鲜乌榄维生素C的含量比腌制的高很多。通过对新鲜乌榄及腌制乌榄的营养成分进行比较,从而对更好开发和利用乌榄提供一定的依据。

In this paper the nutrition composition of Black olive Fruit and Its Seed were analyzed. The results showed that the Nutrition Composition of fresh Black olive and the salt Black olive didn＇ t have significant difference. But the content of VC in fresh Black olive is higher than in salt Black olive. It indicates that the Black olive is a favorable food, and it is high - value application of Black olive.