摘要
主要对郁金香花瓣和杜鹃花花瓣中所含营养物的蛋白质、糖、维生素C、铁、锌、钙、粗纤维和氨基酸及口感进行了测定。结果显示:郁金香花瓣和杜鹃花花瓣在口感方面和营养上都优于许多蔬菜,杜鹃花花瓣的蛋白质和铁的含量高于一般食用蔬菜,且分布广,有开发利用价值。
The author mainly checked the texture and nutritious components such as protein,carbohydrate and vitamin C and mineral substances such as iron,zinc and calcium and coarse fiber and amino acids in tulip petals and azalea petals.The results showed that the contents of protein and iron in azealea petals are higher than general edible vegetables and are widely distributed,which has the value of exploitation and utilization.
出处
《重庆工商大学学报（自然科学版）》
2005年第1期53-55,共3页
Journal of Chongqing Technology and Business University:Natural Science Edition
