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本文所用各种蔬菜的营养素含量来自中国医学科学院卫生研究所编著的《食物成分表》。由于同一种蔬菜的产地不同,其营养素含量也各不相同,故此主要针对四川省产的40种常见蔬菜进行分析。对于文献[1]中的几个空缺数据,采用相邻省份的该种蔬菜含量替代。这里只对蔬菜的水分、蛋白质、脂肪、碳水化合物、热量、粗纤维、灰分、钙、磷、铁、硫胺素、核黄素、尼克酸、抗坏血酸等14种主要成份进行考察。
The nutrient content of various vegetables used in this article comes from the “Food Composition Table” compiled by the Institute of Hygiene, Chinese Academy of Medical Sciences. Due to the different origin of the same vegetable, its nutrient content is also different. Therefore, it is mainly for the analysis of 40 common vegetables produced in Sichuan Province. For several vacant data in the literature [1], the vegetable content of the neighboring provinces was used instead. Only 14 major components such as water, protein, fat, carbohydrates, calories, crude fiber, ash, calcium, phosphorus, iron, thiamine, riboflavin, niacin, and ascorbic acid are examined here.