摘要
本文通过测定藜麦、燕麦、糙米、大米、小米5种谷物中蛋白质、氨基酸态氮、维生素C和脂肪4种营养成分的含量,比较藜麦和其他4种常见谷物的营养成分之间的差别。结果表明:藜麦中蛋白质含量为13.81 g/100 g,氨基酸态氮的含量为1.76 g/100 g,脂肪的含量为5.99 g/100 g,维生素C的含量为4.11 mg/100 g;与其他4种谷物相比,藜麦的蛋白质,氨基酸态氮、维生素C含量在5种谷物中的含量最高。
The paper mainly studied the contents of four nutritional components of quinoa, oats, brown rice, rice and millet, by measuring the protein, amino acid nitrogen, vitamin C and fat. The differences between quinoa and other four common grains were compared. The results showed that the protein content of quinoa was 13.81 g/100 g. The content of amino acid nitrogen was 1.76 g/100 g. Fat content is 5.99 g/100 g. The content of vitamin C was 4.11 mg/100 g. compared with the other four grains, quinoa has the highest content of protein, amino acid nitrogen and vitamin C in the five grains..
作者
王艳萍
任婷
王童童
Wang Yanping;Ren Ting;Wang Tongtong(Department of Life Science,Yuncheng University,Yuncheng 044000,China)
出处
《现代食品》
2019年第22期164-166,共3页
Modern Food
基金
山西省“1331”工程重点学科项目（编号：098-091704）
