Le Liqing, Gong Xuxiao, An Qi, Xiang Dabing, Zou Liang, Peng Lianxin, Wu Xiaoyong, Tan Maoling, Nie Zhongli, Wu Qi, Zhao Gang, Wan Yan
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengluo road 2025, Shiling town, Longquanyi District, Chengdu 610106, Sichuan Province, People's Republic of China.
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengluo road 2025, Shiling town, Longquanyi District, Chengdu 610106, Sichuan Province, People's Republic of China; Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan Province, People's Republic of China.
Food Chem. 2021 Apr 8;357:129752. doi: 10.1016/j.foodchem.2021.129752.
Quinoa has a long history of cultivation and unique nutritional value. Quinoa sprouts can be eaten as leafy vegetables, but their nutritional quality is unknown. Ten quinoa sprout varieties (lines) were evaluated and compared for nutrient and functional composition. All quinoa sprout varieties had high contents of moisture content, reducing sugar, potassium, magnesium, and vitamin C. All varieties contained all essential amino acids, with leucine present in abundance. They had high contents of phenolics, flavonoids, carotenoids (β-carotene and lycopene) as well as chlorophylls a and b. Overall, var. LL-01 had better nutrient and phytochemical composition than other varieties. The potential nutritionalhealth benefits of quinoa sprouts as a vegetable are important for both traditional and contemporary diets.
藜麦有着悠久的种植历史和独特的营养价值。藜麦芽可以作为叶菜食用，但其营养品质尚不清楚。对10个藜麦芽品种（品系）的营养成分和功能成分进行了评估和比较。所有藜麦芽品种的水分、还原糖、钾、镁和维生素C含量都很高。所有品种都含有所有必需氨基酸，其中亮氨酸含量丰富。它们的酚类、黄酮类、类胡萝卜素（β-胡萝卜素和番茄红素）以及叶绿素a和b含量都很高。总体而言，LL-01品种的营养成分和植物化学成分比其他品种更好。藜麦芽作为一种蔬菜对传统饮食和现代饮食都具有潜在的营养健康益处。
