藜的营养成分及作为新型蔬菜资源的评价

对藜的营养成分进行了测定并对其作为新型蔬菜进行了评价。藜具有较高含量的维生素C,β-胡萝 卜素,以及Fe、Zn、Mn和Cu等微量元素,氨基酸的种类达17种,其中7种为人体必需氨基酸。藜种子中粗脂 肪的含量是16．4％,含有多种油酸,其中亚油酸和亚麻酸是人体必需脂肪酸,尤其是亚油酸含量高达 53．86％。还讨论了藜的生物学特性、对环境的适应性及食用处理方法。并认为藜是一种很有开发利用前景 的野生蔬菜资源。

Nutritive compositions of Chenopodium album and the evaluation as a vegetable resource

The nutritive composition of Chenopodium album L. was determined and exploited for a new vegetable. Because there is high contents of vitamin C, β-carotene, trace elements such as Fe,Zn,Mn,Cu and 17 kinds of amino acids including 7 essential amino acids for the human body. The fat content of seeds is 16. 4% including palmitate,stearic acid,oleic acid, linoleic acid and linolenic acid,but linoleic acid and linolenic acid are the essential fatty acid for the human body, especially the content of linoleic acid attains 53. 86%. Further more,its biological characters and adaptability for circumstances are discussed. It occurs on disturbed sites and thrives on all soil types and over a wide range of soil pH. Preparatory methods for cooking are simple. Chenopodium album L. is regarded as a prospective wild vegetable and is worth in exploration and utilization.