永州4种野菜营养成分及亚硝酸盐含量的测定

为分析评价野菜的营养价值,对永州市四种常见的野菜马齿苋、苦荬菜、车前和蕨菜的亚硝酸盐、硝酸盐、水分、粗蛋白、粗脂肪、粗纤维、维生素C等成分进行了测定和分析.结果表明:这四种野菜中粗蛋白含量在11.3～2.9g/kg,粗脂肪的含量在6.4～1.7g/kg,粗纤维含量在18.4～9.1g/kg,维生素C含量在174.0～56.2mg/kg,前三者维生素C的含量甚至比白菜要高,硝酸盐含量在4.5～1.9g/kg,亚硝酸盐含量在3.3～1.7mg/kg.马齿苋和车前中亚硝酸盐含量较低,而硝酸盐的含量略超标.研究认为,这四种野菜具有较高的营养价值.苦荬菜、蕨菜是可以放心食用的野菜.而马齿苋和车前在烹饪时除采取一定的处理措施外,还要限量食用.

Analysis of Nutrient Components and Determination of Nitrite Content in Four Kinds of Potherb in Yongzhou

Nitrite and nitrate, moisture, crude protein, crude fat, crude fiber, vitamin C and other ingredients contained in the four kinds of common potherb in Yongzhou, which are Portulaca Oleracea, Lactuca India, Plantago asiatica and Pteridium aquilinum, were determinated and analyzed. The results showed that the content of protein, fat, fiber and vitamin C were high; especially content of vitamin C was much higher than that of the cabbage, a kind of traditional vegetable. Content of nitrite and nitrate in Lactuca India and Plantago asiatica were lower enough for eating with safety. But Portulaca Oleracea and Pteridium aquilinum, because of slightly higher nitrate content when compared with standard, and should be limited in consumption, in addition to take certain measures when cooking.