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[Amino acid composition analysis and nutritional evaluation of vegetables from Fujian Province]
Hongjing Chen1, Lijun Yang1, Tao Song1
1Fujian Provincial Center for Disease Control and Prevention, Fujian Academy of Preventive Medicine, Priority Laboratory for Zoonoses Research of Fujian, Fuzhou 350001, China.
Objective:
To investigate the amino acid composition and content of common vegetables in Fujian Province, and to evaluate their nutritional value.
Methods:
Selecting 25 kinds of common vegetables from Fujian, composition of amino acid in protein was determined according to GB/T 5009. 124-2016 national food safety standard-determination of amino acid. Evaluating method for nutritional value in food protein: to evaluate nutritional evaluation of vegetable protein by fuzzy recognition, essential amino acid index(EAAI), ratio coefficient(RC) and score ratio coefficient(SRC).
Results:
Kinds of protein amino acid in vegetables were abundant, including 17 kinds of amino acids. Total amino acid content was from 224. 3 to 16202. 1 mg/100 g edible, the ratio of essential amino acids was from 0. 17 to 0. 44, RC was from 0. 13 to 1. 82, SRC was from 50. 56 to 82. 18, the first limiting amino acids of vegetable protein were methionine and cystine.
Conclusion:
There are various kinds of protein amino acids in vegetables, including all essential amino acids of human body. There is big difference among different kinds of amino acids.
