農作物營養成份調查

A Chemical Survey on the Nutritive Constituents of the Main Crops in Taiwan

林秉溱(P. C. Lin)

《中華農業研究》 15卷2期 (1966/06) Pp. 49-63

https://doi.org/10.29951/JARC.196606.0008

摘要

就本省主要農作物，分地域別、品種別進行營養成分調查，調查項目以一般成份爲主，副以純蛋白，澱粉及其他若干特殊成份。
調查處理品種數爲稻米73，小麥7，小米9，其他雜糧12；大豆15，豌豆11，花生17，其他豆類9品種等，所得成績如表示。
調查成績略示，本省農作物其蛋白含量平均爲糙米9.4，小米9.62，小麥25.41，豌豆28.97，花生30.45，大豆44.00%（無水物百分比，N×6.25）等。

並列摘要

In order to make an information on the food values of the main crops in Taiwan, a chemical survey was conducted with the distinctions of locality, season and crop variety.
The members of variety in this survey were calculated as 153, consist of rice: 73, wheat: 7, millet: 9, other cereal crops: 12, soy bean: 15, pea: 11, ground nut: 17, and other beans: 9.
The mean protein content of each of the popular crops in Taiwan was found as: 9.4 percent with rice, 15.4 percent with wheat, 29 percent with pea and 44 percent with soy bean on oven dry basis, respectively.