红稗的营养成分分析

Nutrition Components of Bacca sedge

为探索红稗开发高附加值功能性食品的可行性,对红稗中的营养成分进行了分析测定。结果表明,红稗中蛋白质含量为5.2%,脂肪2.66%,膳食纤维2.57%,碳水化合物76.73%,氨基酸总含量为5.111%。其中,人体必需的氨基酸量占氨基酸总量的46%,矿质元素K、Na、Ca、Mg、Fe、Zn、P、Cu、Se含量分别为516.6 mg/100 g、24.4 mg/100 g、208.5 mg/100 g、181.6 mg/100 g、1.87 mg/100 g、1.66 mg/100 g、206 mg/100 g、0.29 mg/100 g、0.0017 mg/100 g。维生素B1含量相对较高。以红稗为原料进行深加工,有望开发出具有高附加值的功能性食品。

The nutrition components of Bacca sedge were determined to provide reference for developing function foods with high value-added.The results show that the content of protein,fat,dietary fiber,carbohydrate and amino acid is 5.2%,2.66%,2.57%,76.73% and 5.111% respectively,the essential amino acid content accounts for 46% of total amino acid,the K,Na,Ca,Mg,Fe,Zn,P,Cu and Se content is 516.6 mg/100g,24.4 mg/100g,208.5 mg/100g,181.6 mg/100g,1.87 mg/100g,1.66 mg/100g,206 mg/100g,0.29 mg/100g and 0.0017mg/100g separately,and its B1 content is 0.59 mg/100g,higher than filbert and wheat.It is hopeful to develop function foods with high value-added using Bacca sedge as raw material.