南瓜粉的营养价值评价  

Exploitation and composition of pumpkin powder

作　　者：唐咏梅[1] 宁鸿珍[1] 刘辉[1] 闫红[1] 

机构地区：[1]华北煤炭医学院预防医学系,唐山063000

出　　处：《食品科技》2006年第10期299-301,共3页Food Science and Technology

基　　金：唐山市高校与企业合作项目

摘　　要：了解本地区南瓜粉的营养价值。按国标等方法进行检测。结果表明,南瓜粉营养丰富,每100g南瓜粉中含脂肪2.50g、膳食纤维19.03g、VE3.14mg、胡萝卜素0.63mg、钠9.9mg、钾1763mg、钙311mg,为低脂、低钠、高膳食纤维、高VE、高胡萝卜素、高钾、高钙食品。可见南瓜粉含人体所需多种元素和氨基酸,是心脑血管病、糖尿病患者和老年人理想的健康食品,值得开发利用。The manufacture technique and composition of pumpkin powder was studied. Every nutrients were determined by GB methods. The result showed that it was rich in nutrition. There were 2.50g fat, 19.03g fibre, 3.14mg VE, 0.63mg carotene, 9.9mg sodium, 1763mg potassium, 311mg calcium in 100g pumpkin powder. It is low in fat and sodium, high in fiber, β- carotene, potassium and calcium. Conclusions the result indicated that it had many kinds of elements and amino acid needed by man. It was an ideal food of diabetes patients＇ cardiovascular disease patients and old people. It was worth to utilize.

关 键 词：南瓜 营养成分 南瓜粉 

分 类 号：TS201.4[轻工技术与工程—食品科学]