期刊
FOOD CHEMISTRY
卷 68, 期 3, 页码 359-367出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(99)00206-X
关键词
-
For the effective use of leaves, stalks and stems of two kinds of sweet potatoes, we determined their chemical components and evaluated their nutritive values. Some parts of this plant, which are not usually used, were found to be rich in nutritive and functional components. In particular, leaves contain a large amount of protein, showing high amino acid score. Any part of sweet potatoes was rich in dietary fiber and in particular, leaves were soluble dietary fiber and stems were insoluble dietary fiber, respectively. Mineral content, particularly iron, and vitamin content such as carotene, vitamin B-2, vitamin C and vitamin E were high in leaves in comparison with other vegetables. Furthermore, polyphenol content in leaves was comparatively high. These results suggest that the whole parts of sweet potatoes should be utilized as valuable foodstuffs to cope with future changes in food supply and demand, particularly in developing countries. (C) 1999 Elsevier Science Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据