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标题：Chemical Composition and Nutritional Evaluation of the Seeds of Suaeda salsa (L.) Pall
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作者：Chaofeng Li ; Boping Tang ; Senhao Jiang 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2017
卷号：5
期号：1
页码：22-26
DOI：10.12691/jfnr-5-1-4
出版社：Science and Education Publishing
摘要：Chemical composition and nutritional evaluation of the seed of Suaeda salsa were studied. The results indicated that seeds contained 5.35% moisture, 4.76% ash, 25.68% fat, 15.27% fiber, 27.32% protein and 20.11% carbohydrates. Sodium was the predominant element followed by potassium and then calcium. Vitamin C and vitamin E were detected. The amino acid profile compared good with FAO/WHO recommended pattern except for cystine/methionine, isoleucine, tyrosine/phenylalanine and tryptophane. Also, the first limiting amino acid was cystine/methionine. Fatty acid composition showed that linoleic acid was the major fatty acid, followed by oleic acid, palmitic acid, linolenic acid, stearic acid and palmitoleic acid. S. salsa seed was a kind of oil source that could satisfy the standards of modern nutrition towards healthy food and it possesses the development and utilization values.
关键词：proximate composition; vitamins; mineral; amino acids; fatty acids; Suaeda salsa seed