【摘要】 对云南省12种食用竹笋营养成分的系统分析测定,并与10种常用蔬菜进行比较,结果显示:12种竹笋的粗蛋白质含量为1.73～3.09g/100g·FW,粗脂肪、总糖、可溶性糖、粗纤维、灰分含量分别为0.15～0.26g/100g·FW、0.29～1.07g/100g·FW、0.21～0.84g/100g·FW、0.90～1.43g/100g·FW和0.68～1.23g/100g·FW;含17～18种氨基酸、多种矿物元素和维生素,且含量丰富,是营养价值较高的蔬菜之一,具有较好的营养保健作用。营养成分的含量在种间存在差异。更多还原

【Abstract】 The nutritional components of 12 species of bamboo shoots from Yunnan were analysed regular methods. The results are shown as follows:the bamboo shoots respectively contain crude protein of 1. 73~3. 09g/100g·FW,crude fat of 0. 15~0. 26g/100g·FW,total sugar of 0. 29~1. 07g/100g ·FW,dissolube sugar of 0. 21-0. 84g/100g·FW,crude fiber of 0. 90~1. 43g/100g·FW and ash of 0. 68~1. 23g/100g·FW. They also contain seventeen to eighteen kinds of amino acids and many kinds of vitamines. The contents of inorganic elements are abundant. The bamboo shoots have higher nutritional and health value,in comparison with several other vegetables. It has also been shown that the nutritional components of the bamboo shoots are of different contents between species.更多还原