有机蔬菜的营养成分分析

Nutritional Components Analysis of Organic Vegetables

[目的]进行有机蔬菜的营养成分分析并与普通栽培蔬菜进行比较。[方法]对北京郊区4个有机栽培基地种植的番茄、白萝卜、芥蓝、绿菜花、甜椒、生菜进行连续2年的营养成分分析,并与中国食物成分表上相应的普通栽培蔬菜营养成分进行比较。[结果]几种有机栽培蔬菜的Vc、钾含量较为明显地高于普通蔬菜,粗纤维、粗蛋白和钙、铁、锌、铜、锰含量低于普通栽培蔬菜。[结论]不同栽培地点、不同品种、不同栽培时间都会引起有机蔬菜营养成分含量上的差异。

[Objctive] The research aimed to analyze the nutritiooal components of organic vegetables and compare them with non - organic vegetables. [ Method] The nutritional components of six kinds of vegetables cultivated in four organic vegetable farms in Beijing suburb, including tomato, white radish, Chinese kale, Brossica olercwea, sweet pepper and lettuce, were analyzed for two continuous years. And they were compared with the nutritional components of common vegetables on China Food Composition （2002）. [ Result] Compared with non - organic vegetables, the content of Vc and K in several kinds of organic vegetables were obvious higher than that in common vegetables .The content of crude fiber, crude protein, calcium（Ca）, ion（Fe）, zinc（Zn）, copper （Cu） and nkagnesiurn（Mn） in organic vegetables were lower than that in common vegetables. [ Conclusion] Different cultivation sites, cultivars and time would lead to different content of nutritional components in organic vegetables.