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小木虫论坛-学术科研互动平台 » 专业学科区 » 食品 » 其他 » 【转帖】“养生大师”为什么爱绿豆？
北京石油化工学院2026年研究生招生接收调剂公告
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yexuqing

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1楼 2010-06-01 17:29:24
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jzhe961

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看看绿豆的营养成分

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柳飞绵(金币+1):谢谢分享 2010-06-27 18:07:19
Chemical Composition and Antioxidant Activity of Seeds of Different Cultivars of Mungbean
F. Anwar 1 , S. Latif 1 , R. Przybylski 1 , B. Sultana 1 , M. Ashraf 1
  1 Authors Anwar, Latif, and Sultana are with Dept. of Chemistry, Univ. of Agriculture, Faisalabad-38040, Pakistan. Author Przybylski is with Dept. of Chemistry & Biochemistry, Univ. of Lethbridge, Lethbridge, Alberta, TIK3M4 Canada. Author Ashraf is with Dept. of Botany, Univ. of Agriculture, Faisalabad-38040, Pakistan. Direct inquiries to author Anwar (E-mail: fqanwar@yahoo.com).
Copyright 2007 Institute of Food Technologists
KEYWORDS
antioxidant activity • essential fatty acids • minerals • mungbeans • tocopherols
ABSTRACT
ABSTRACT: Seeds of 4 cultivars (M-1, M-6, NM-92, and NM-98) of mungbean [Vigna radiata (L.) Wilczek] were investigated for proximate composition, antioxidant potential, fatty acids, tocopherols, and minerals profiles. Hexane-extracted seed oil content of the investigated cultivars of mungbeans ranged from 1.20% to 1.56%. Mungbean seeds were found to be a rich source of protein (20.97% to 31.32%). The contents of Fe, Cu, Mg, Na, K, Ca, and Zn were found to be 105.8 to 190.9, 4.8 to 6.3, 48.6 to 51.7, 382.6 to 562.7, 11.6 to 18.8, 359.2 to 482.9, and 24.9 to 47.2 mg/kg, respectively. The mungbean seeds contained linoleic acid in the highest amount, 340.5 to 465.7 mg/100 g of dry seed, followed by palmitic, oleic, linolenic, stearic, and arachidic acids: 278.1 to 401.2, 212.6 to 293.5, 188.7 to 236.8, 135.5 to 168.4, and 22.8 to 24.5 mg/100 g of dry seed, respectively. The seeds were found to be a rich source of tocopherols (α, γ, δ) ranged from 1.1 to 10.1, 60.7 to 80.9, and 4.6 to 11.2 mg/kg, respectively. Methanolic extracts of the seeds of the mungbean cultivars exhibited a good antioxidant activity as determined in terms of measurement of total phenolic contents (TPC) (0.62 to 1.08 g/100 g of dry matter), percent inhibition of peroxidation (49.8% to 89.2%), reducing power (1.19% to 1.45%), and bleaching β-carotene. The results of the present analytical study revealed these 4 mungbean cultivars to be a potential source of essential fatty acids, antioxidants, minerals and protein, all of which are linked with positive health benefits.
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8楼2010-06-27 17:20:12
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jiangxiouye

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凉民
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柳飞绵(金币+1):right 2010-06-27 18:04:24
顶
饮食不该挑剔
应该是五谷杂粮
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五洲震荡，四海翻腾，专心才能专业
2楼2010-06-01 17:59:43
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gaowenhong

新虫 (小有名气)
现在绿豆贵的也太离谱啦！！！
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3楼2010-06-01 18:44:46
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wanglifei007

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柳飞绵(金币+1):谢谢回帖 2010-06-27 18:05:32
绿豆排毒呗，肝功不好常喝绿豆汤。。。
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5楼2010-06-02 09:03:34
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