摘要
本文系统阐述了普通菜豆籽粒中五大主要营养物质的含量及营养特点,提出了国内外菜豆的主要食用方法和加工技术,旨在为更加深入地开发和利用菜豆提供参考依据。
The content and nutritional value of five major nutritive factors in common bean (Phaseolus vulgaris L.) grain were expounded. Some major eating methods and new processing techniques for common bean grain and green pod were also discussed with the purpose to give reference for common bean exploitation and utilization.
出处
《中国粮油学报》
EI
CAS
CSCD
1993年第A09期46-50,共5页
Journal of the Chinese Cereals and Oils Association
关键词
菜豆
营养
加工利用
common bean, nutrition biological value of protein, nutritional inhibitor.
