- 期刊
- OpenAccess
蘋菓、梨子、柳橙與香蕉其食化成分之比較
A Study on Compositional Differences of Apples, Pears, Lic-Cheng and Banana
摘要
The analytical data which included the contents of moisture, carbohydrate, crude fat, crude protein, crude fiber, vitamin C, ash, Na, K, Ca, Mg, Zn, Cu, Fe, Ni, Mn, Cd, Cr, Mo and Co for apple sp., pear sp., citrus sp. and banana ware tabulated. The Zn/Cu ratio was small (0.35) and the Na/K ratio lies between 1/100 and 1/300 for all the fruits tested. Banana showed an unusally high ratio of Mg/Ca (294-507), in contrast, others had only values less than 66. Since the fruits examined are usually dieted or gifted to patients in China, their probable physiological effects were discussed from the biochemical aspect.
關鍵字
無資料並列摘要
The analytical data which included the contents of moisture, carbohydrate, crude fat, crude protein, crude fiber, vitamin C, ash, Na, K, Ca, Mg, Zn, Cu, Fe, Ni, Mn, Cd, Cr, Mo and Co for apple sp., pear sp., citrus sp. and banana ware tabulated. The Zn/Cu ratio was small (0.35) and the Na/K ratio lies between 1/100 and 1/300 for all the fruits tested. Banana showed an unusally high ratio of Mg/Ca (294-507), in contrast, others had only values less than 66. Since the fruits examined are usually dieted or gifted to patients in China, their probable physiological effects were discussed from the biochemical aspect.