乌梅果仁的营养价值研究及利用前景

Ebony Nuts Nutritive Value and Utilization Prospects

乌梅果仁通常在利用完果肉后,果核连同果仁都被丢弃或焚烧。本研究针对乌梅果仁的脂肪、蛋白质含量及钙、铁、锌等微量元素进行分析测定,并把这些营养成分与苦杏仁、核桃仁、花生仁对比。结果显示,乌梅果仁蛋白质含量最高,达到28.54 g/100 g;锌含量是花生仁的3.4倍,钙含量、铁含量相对丰富。由此可见,我国乌梅果仁营养物质丰富,具有很高的营养价值,开发和利用有着非常广阔的前景。

Ebony nuts usually after using the finished pulp, stone together with nuts are discarded or burned, In this study, fat ebony nuts, protein content and calcium, iron, zinc and other trace elements were analyzed measurement. And these nutrients and bitter almonds, walnuts, peanuts compared. The results showed that ebony nuts highest protein content, reached 28.54 g/100 g, Zinc content was 3.4 times peanuts, Calcium, iron content was relatively abundant. This showed our ebony nuts rich in nutrients, with high nutritional value, development and use had a very promising future.