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| Nutritional Quality Analysis of Different Burdock Varieties Roots |
| HE Hu-yi, GAN Xiu-qin, LU Liu-ying, WEI Ben-hui* |
| Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, Guangxi, China |
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Abstract The correlative analysis on nutritional components of different burdock（Arctium lappa L.）varieties were conducted in Guangxi. The results indicated that the crude protein contents of‘Baijidachang’and‘Dihuangzaosheng’were the highest, which were 2.48 % and 2.47 %, respectively. The starch contents of‘Dongjingbaiji’and‘Baijidachang’were the highest, which were 28.06 % and 26.98 %, respectively. The crude fat contents of‘Dongjinglixiang’and‘Liuchuanlixiang’were the highest, the crude fibre content of‘Dongjinglixiang’was the highest, the Ca contents of‘Dongjingbaiji’and‘Liuchuanlixiang’were the highest and the Fe contents of‘Dongjinglixiang’was the highest. The comprehensive nutritional quality of‘Baijidachang’was the best according to analysis of various index.
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Received: 05 November 2010
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