[Nutritional components of main vegetables and fruits in Shanxi Province].

OBJECTIVE

To analyze the nutritional content of Shanxi's main vegetables and fruits.

METHODS

According to the national food safety standards, the nutritional content of 25 vegetables and 38 fruits produced in Shanxi Province from 2018 to 2022 were evaluated for their energy, protein, fat, carbohydrates, vitamins, and minerals.

RESULTS

The contents of energy and carbohydrate of the vegetable samples from high to low were allium, solanum and tender stems, leaves and cauliflower, respectively, The contents of protein from high to low were allium, tender stems, leaves, cauliflower and solanum; The contents of carotene, vitamin B_1, vitamin B_2 and vitamin E in solanaceous vegetables were the highest, and the contents of vitamin C were the tender stems, leaves and cauliflower vegetables. The contents of phosphorus, potassium, magnesium, iron, zinc, copper and manganese in allium and garlic vegetables were the highest, the contents of calcium and sodium in tender stems, leaves and cauliflower vegetables were the highest, among which the contents of protein in purple skin garlic, carotene in pumpkin, vitamin B_1 in Beidong garlic, vitamin B_2 and vitamin E in chili were the highest. The contents of energy, protein and carbohydrate in fruit samples from high to low were stone fruit, berry and seed fruit, respectively. The highest content of carotene and vitamin B_2 was found in fruit, the highest content of vitamin B_1 and vitamin C was found in stone fruit, and the highest content of vitamin E was found in berry. The content of calcium, phosphorus, potassium, magnesium, iron, zinc, copper and manganese in stone fruits is the highest, and the content of sodium is the highest in berries. Among them, the energy, protein, carbohydrate content, strawberry fat content, Yonghe jujube vitamin B2, and vitamin C content, were the highest.

CONCLUSION

There are a wide variety of main vegetables and fruits produced in Shanxi, with different nutritional content. Local vegetables in Shanxi had the advantage of high mineral content. In addition, Shanxi's characteristic jujube varieties had nutritional advantages with high energy, protein, carbohydrate, and trace element content.