食药兼用绿色蔬菜——荞麦菜的营养药用价值和栽培条件研究  

An Edible and Medical Green Vegetable——Nutritive and Medical Values of Buckwheat Vegetable and Its Culture

作　　者：王安虎[1] 李正涛[1] 李小兰[1] 田桂华 

机构地区：[1]西昌农业高等专科学校,四川西昌615013

出　　处：《西昌农业高等专科学校学报》2001年第2期22-24,共3页

摘　　要：荞麦菜中黄酮类物质和维生素等含量较籽粒均有显著提高,其营养价值增加,药用功效增强,有利于开发新型保健食品。荞麦菜的产量、品质及生长受栽培基质、密度、温度、光照和水分等因素的影响。本文主要就荞麦菜营养药用价值和最佳栽培方法及栽培条件进行了探讨。Buckwheat vegetable contains more flavone and vitamins than buckwheat seeds.It is more valu- able in nutrition and medicine,and is suitable for developing new healthful food.Its output,quality and growth are affected by base manure,density,temperature,light and moisture.This paper deals with the nutritive and medical values of buckwheat vegetable,and discusses its best planting methods and condi- tions.

关 键 词：绿色蔬菜 荞麦菜 药用价值 营养价值 栽培技术 

分 类 号：S63[农业科学—蔬菜学] S517[农业科学—园艺学]