马来西亚塞迈族常用的四种有前景的野生可食用植物的营养成分

Nutritional Profiles of Four Promising Wild Edible Plants Commonly Consumed by the Semai in Malaysia.

作者信息

Tharmabalan Rachel Thomas

机构信息

School of Ethnic Studies, Bangi, Malaysia.

Division of Natural Resource Economics, Graduate School of Agriculture, Kyoto, Japan.

出版信息

Curr Dev Nutr. 2023 Feb 23;7(4):100054. doi: 10.1016/j.cdnut.2023.100054. eCollection 2023 Apr.

DOI:10.1016/j.cdnut.2023.100054

PMID:37304850

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10257223/

Abstract

BACKGROUND

An essential dietary strategy to address the rapidly increasing risk of the double burden of malnutrition among indigenous populations around the world is to improve nutritional and food diversity utilizing varieties of traditional plant-based foods.

OBJECTIVES

The objective of this research was to identify wild edible plants (WEPs) frequently consumed by the Semai and analyze their proximate and mineral composition to improve the adequacy of the local population's nutritional intake.

METHODS

This study was conducted among 24 informants from 3 Semai settlements utilizing semistructured, ethnobotanical appraisal methods, proximate, and mineral analysis.

RESULTS

This research first documents the common names, ethnobotanical names, and uses of 4 WEPs commonly consumed by the Semai: Sayur manis/pucuk manis [ (L.) Merr.], Pucuk ubi ( Saya/aying ( Blume) and snegoh [ (Retz.) Sw.]. The nutritional content ranged from 3.2 to 7.7 g/100 g (ash), 2.9 to 7.2 g/100 g (protein), 1.5 to 6.2 g/100 g (carbohydrate). The mineral analysis showed that these plants contain considerable calcium, iron, potassium, and magnesium content, ranging from 176 to 243 mg/100 g, 0.7 to 2.8 mg/100 g, 295 to 527 mg/100 g, 32 to 97 mg/100 g. A comparative analysis was done with commercial market produce: and . The nutrient content for the 3 produce ranged from 1.2 to 2.6 g/100 g (protein), 2.18 to 4.67 g/100 g (carbohydrate), and 0.59 to 1.67 mg/100 g (iron). The results showed that had the highest carbohydrate, calcium, potassium, and magnesium content, whereas the highest ash and protein content was found in

CONCLUSIONS

These findings show that these WEPs had higher nutritional and mineral concentrations than select market produce and can be used to strengthen food and nutrition security among the Semai. However, additional information regarding antinutrient, toxic compounds, methods of preparation, and consumption is required to determine how much they contribute to nutritional outcomes before these vegetables may be adopted as new crops. 2023;x:xx.

摘要

背景

应对全球土著居民营养不良双重负担风险迅速上升的一项重要饮食策略是利用各种传统植物性食物来改善营养和食物多样性。

目的

本研究的目的是确定塞迈族经常食用的野生可食用植物（WEPs），并分析其近似成分和矿物质成分，以提高当地居民营养摄入的充足性。

方法

本研究利用半结构化的民族植物学评估方法、近似成分分析和矿物质分析，对来自3个塞迈族定居点的24名信息提供者进行了调查。

结果

本研究首次记录了塞迈族经常食用的4种野生可食用植物的常用名称、民族植物学名称和用途：香豆/嫩豆[（L.） Merr.]、芋头嫩茎（萨亚/阿英（Blume）和斯内科[（Retz.）Sw.]。其营养成分含量范围为3.2至7.7克/100克（灰分）、2.9至7.2克/100克（蛋白质）、1.5至6.2克/100克（碳水化合物）。矿物质分析表明，这些植物含有相当数量的钙、铁、钾和镁，含量范围为176至243毫克/100克、0.7至2.8毫克/100克、295至527毫克/100克、32至97毫克/100克。对商业市场产品进行了比较分析：和。这3种产品的营养成分含量范围为1.2至2.6克/100克（蛋白质）、2.18至4.67克/100克（碳水化合物）、0.59至1.67毫克/100克（铁）。结果表明，的碳水化合物、钙、钾和镁含量最高，而的灰分和蛋白质含量最高。