| 芦蒿不同部位营养成分比较 |
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| 引用本文： | 杨凤岩.芦蒿不同部位营养成分比较[J].氨基酸和生物资源,2003,25(1):8-9. |
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| 作者姓名： | 杨凤岩 |
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| 作者单位： | 江苏省理化测试中心,江苏南京,210042 |
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| 摘 要： | 测定了芦蒿不同部位的氨基酸、微量元素、维生素等营养指标。通过比较 ,发现芦蒿叶和茎的营养指标相近 ,芦蒿叶与芦蒿茎具有同样的食用价值。
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| 关 键 词： | 芦蒿 氨基酸 营养成分 |
| 文章编号： | 1006-8376(2003)01-0008-02 |
| 修稿时间： | 2002年5月25日 |
Comparison of Nutritive Ingredients in Different Parts of Luhao |
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| YANG Feng-yan.Comparison of Nutritive Ingredients in Different Parts of Luhao[J].Amino Acids & Biotic Resources,2003,25(1):8-9. |
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| Authors: | YANG Feng-yan |
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| Institution: | ,YANG Feng-yan (The Center of Physical & Chemical Testing, Jiangsu Province, Nanjing 210042) |
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| Abstract: | The nutritive indexes of several ingredients, such as amino acid, trace element, vitamine, etc. in the different parts of Luhao were derermined. The nutritive indexes of the leaf were approximately equal to that of the stem. Therefore the leaves are the same edible vegetables as the stems. |
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| Keywords: | Luhao amino acid nutritive ingredient |
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