Nutritional components analysis on fresh leaves of vegetable jute varieties Guimacai 1 and Guimacai 2

ObjectiveThe contents of calcium,selenium,delicious amino acids and medicative amino acids in Guimacai 1 and Guimacai 2 were detected in order to provide reference for breeding and promoting selenium-enriched and high calcium vegetable jute varieties.MethodThe main nutritional components in fresh leaves Guimacai 1 and Guimacai 2 were measured and analyzed using the methods detecting main nutritional components in food and vegetables.ResultThe content of proteins,dietary fiber,vitamins (VB1、VB3、VC、Vc、VE),calcium and selenium in Guimacai 1 and Guimacai 2 were higher than the corresponding standards for leaf vegetables.The contents of selenium were 11.00 and 15.00 μg in 100 g fresh sample of Guimacai 1 and Guimacai 2 respectively,which reached upper limit for selenium-enriched vegetables.The contents of selenium in Guimacai 1 and Guimacai 2 were as 7.97-45.45 times as those in common leaf vegetables.In Guimacai 1 and Guimacai 2,calcium contents were 145.0 and 182.0 mg,dietary fibers were 3.16 and 3.17 g and proteins were 5.08 and 5.18 g respectively.Moreover,17 kinds of amino acids were detected in Guimacai 1 and Guimacai 2,the total amount of amino acids were 4.43 and 4.35 g in 100 g fresh sample.Delicious amino acid accounted for 43.34% and 42.30% of the total and medicative amino acids accounted for 56.66% and 57.70% of the total respectively in Guimacai 1 and Guimacai 2.The proportion of the delicious amino and medicative amino acids in Guimacai 1 and Guimacai 2 were close to proportions of delicious amino acids(47.66%) and medicative amino acids (52.34%) in fresh yam.Conclusion Guimacai 1 and Guimacai 2 are vegetables of selenium enrichment,high calcium and heahhcare function,and the cultivation of the vegetables can be promoted.