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(一) 本试验测定了南昌市73种蔬菜之钙、磷、铁及抗坏血酸的含量。 (二) 白萝卜缨(嫩)的抗坏血酸为百克含量187.3毫克;小白菜的抗坏血酸为百克含量106.6毫克,钙含量为百克185毫克,都远超出北方产品之含量。 (三) 泡菜的钙、磷含量都比鲜菜者减少;用冷盐水浸泡者钙减少39％,磷减少18％;用热盐水浇泡者钙减少45％,磷减少38％,说明了蔬菜在温度较高之盐水中,渗入盐水中之钙、磷量较多。
(A) The test determined 73 kinds of vegetables Nanchang Nanchang calcium, phosphorus, iron and ascorbic acid content. (B) white radish tassels (tender) of ascorbic acid is 100.8 grams of 187.3 mg; cabbage ascorbic acid is 106.6 mg 100 g, 185 mg of calcium, far beyond the content of northern products. (3) The content of calcium and phosphorus in kimchi decreased compared with that of fresh vegetables; the calcium decreased by 39% and the phosphorus reduced by 18% when soaked in cold salt water; the calcium decreased 45% and the phosphorus decreased by 38% Salt water at higher temperatures, infiltration of calcium in brine, more phosphorus.