CAJ | 학술논문

对南瓜茎、叶、花等部位进行了粗脂肪、粗蛋白、粗纤维、总糖、Vc等主要营养成分和K、Na、Ca、Mg、zn等矿质元素的测定.结果表明,南瓜茎、叶、花营养丰富,各种营养成分较为全面.南瓜叶中粗脂肪、粗蛋白、Vc、K、Ca、Mg、Mn、Fe、Zn等成分含量均高于南瓜茎和南瓜花.与其他8种常见蔬菜相比,主要营养成分和矿质元素含量也远远高于这8种蔬菜.为南瓜茎、叶、花的菜用价值提供了科学依据,也为增加人们的膳食营养、改变餐桌食品花样、开发蔬菜资源及其利用价值提供了参考.
대남과경、협、화등부위진행료조지방、조단백、조섬유、총당、Vc등주요영양성분화K、Na、Ca、Mg、zn등광질원소적측정.결과표명,남과경、협、화영양봉부,각충영양성분교위전면.남과협중조지방、조단백、Vc、K、Ca、Mg、Mn、Fe、Zn등성분함량균고우남과경화남과화.여기타8충상견소채상비,주요영양성분화광질원소함량야원원고우저8충소채.위남과경、협、화적채용개치제공료과학의거,야위증가인문적선식영양、개변찬탁식품화양、개발소채자원급기이용개치제공료삼고.
The nutritional components llke crude protein, crude fat, crude fiber, total sugar, Vitamin C and mineral ele-ments, like K, Ca, Na, Mg, Zn in stem,leaf, flower of pumpkin were determined in this experiment.The result showed that stem,leaf and flower of pumpkin had rich nutrition, and various nutritional components were all-sided.The content of crude protein, erode fat, Vitamin C, K, Ca, Mg, Mn, Fe, Zn, P in leaf of pumpkin were higher than stem and flower of pumpkin.The content of prim any nutritional components and mineral elements are much higher than another eight kinds of common vegetables when comparing with the common vegetables when comparing with the common vegetables.This experiment provided scientific foundation for the eatable utilization of stem,leaf and flower of pumpkin,and also provided the reference of enhancing the nitration of food, changing the kinds of food, developing the recourse of vegetables and making use of its value.