常见杂豆的蛋白质与矿物质评价

以花芸豆、小红芸豆、红芸豆、黑芸豆、白芸豆、小利马豆、豇豆、绿豆、小扁豆、鹰嘴豆10种杂豆为试验材料，对其蛋白质含量、氨基酸组成以及矿质元素含量进行分析评价。结果表明，不同杂豆种类间的蛋白质含量、矿质元素含量存在显著性差异；杂豆蛋白质含量为223.7~280.5 g/kg，杂豆富含赖氨酸和精氨酸（平均含量分别为76.3 g/kg和55.1 g/kg），第一限制氨基酸为蛋氨酸和胱氨酸；杂豆中含有丰富的钾、镁、钙、铁矿质元素，平均含量分别为14 080.85、1 385.34、844.82、65.60 mg/kg。杂豆蛋白质氨基酸组成平衡、合理，矿质元素丰富。

Nutritional Evaluation of Protein and Mineral Elements in Common Legumes

The protein content, amino acid components and mineral elements of ten legumes (Pinto bean, Small red kidney bean, Red kidney bean, Black bean, Navy bean, Baby lima bean, Cowpea, Mung bean, Lentil, Chickpea) were determined in order to evaluate their nutritional qualities. Significant difference in protein content and individual mineral elements existed among the legumes. The protein content of legumes ranged from 223.7 to 280.5 g/kg. Legumes were rich in lysine and arginine with the average concentrations of 76.3 and 55.1 g/kg respectively. Methionine and cystine were usually the first limit amino acids in legumes. Legumes provided sufficient amounts of K, Mg, Ca, Fe with the average concentrations of 14 080.85, 1 385.34, 844.82 and 65.60 mg/kg, respectively. Amino acid components were balanced, and mineral elements were abundant in legumes.