Analysis of Nutritional Components in Four Wild Vegetables

Yanling BAO; Chunyan GAO; Yuehong LU

doi:10.13386/j.issn1002-0306.2020050353

Volume 42 Issue 7

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(7): 337-341. > DOI: 10.13386/j.issn1002-0306.2020050353

BAO Yanling, GAO Chunyan, LU Yuehong. Analysis of Nutritional Components in Four Wild Vegetables[J]. Science and Technology of Food Industry, 2021, 42(7): 337−341. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050353.

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Analysis of Nutritional Components in Four Wild Vegetables

College of Public Health, Dali University, Dali 671000, China

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Received Date: May 31, 2020
Available Online: January 27, 2021

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Abstract

Abstract

This paper analyzed the nutritional components including crude protein, amino acid, crude fat and vitamin C from four selected wild vegetables (Plantago major L., Centella asiatica L. Urban, Solallum nigium L., Musa basjoo Siebold) which were often eaten by people. The nutritional value of four wild vegetables was evaluated by comparing with three common cultivated vegetables (Brassica chinensis L., Lactuca sativa L. and Brassica napus L.). The results showed that water content of four wild vegetables was lower than that of three cultivated vegetables. The contents of crude protein and crude fat were significantly higher than those of three cultivated vegetables. Among them, protein content in Plantago major, Centella asiatica and Musa basjoo flower was over 10%, and the content of crude fat from Musa basjoo Siebold was the highest in four wild vegetables. Vitamin C content in Solallum nigium was 36.29 mg/100 g fresh weight, which was higher than those of three cultivated vegetables. The highest amino acid content was found in Plantago major in four wild vegetables, followed by Centella asiatica, Musa basjoo flower and Solallum nigium. Plantago major was rich in essential amino acids, branched chain amino acids and fresh amino acids, and Musa basjoo flower was high in lysine. It is concluded that four wild vegetables are rich in nutrients with high edible value and broad development prospects.
- wild vegetables,
- Plantago major L.,
- Centella asiatica L. Urban,
- Solallum nigium L.,
- Musa basjoo Siebold,
- nutritional components

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