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| Analysis of Nutritive Components in Different Leaf Mustard〔Brassica juncea(L.)Czern.et Coss.〕Varieties |
| DENG Ying1,2;SONG Ming1*;WU Kang-yun2*;GUO Jing-tao2;MENG Ping-hong2 |
| 1College of Horticulture and Landscape Architecture,Southwest University,Chongqing 400716,China；2Guizhou Horticulture Institute,Research Center for Guizhou Horticultural Engineering and Technology,Guiyang 550006,Guizhou,China |
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Abstract Nutritive components of 15 leaves mustard〔Brassica juncea(L.)Czern.et Coss.〕varieties were evaluated and analyzed.The results indicated that there are 3 types leaf mustard varieties,each variety contains 16 kinds of amino acid,among which 7 were essential to human bodies.In those varieties that had higher total amino acid,the contents of essential amino acid,sweet and bitter amino acids were higher relatively.At the same time,the contents of nutritive components of 15 leaves mustard varieties,including VC,calcium,phosphate and iron,etc.There are 1 362-2 428 mg·kg-1（FW）VC,1 002.9-1 872.9 mg·kg-1（FW）calcium，250.7-656.9 mg·kg-1（FW）phosphate and 17.4-32.4 mg·kg-1（FW）iron.
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Received: 14 June 2009
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