Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2017, 5(1), 22-26
DOI: 10.12691/jfnr-5-1-4
Open AccessArticle

Chemical Composition and Nutritional Evaluation of the Seeds of Suaeda salsa (L.) Pall

Chaofeng Li1, , Boping Tang1, 2 and Senhao Jiang1, 2

1Jiangsu Provincial Key Laboratory of Beach Bioresources and Environmental Protection, Yancheng Teachers University, Yancheng, China

2Jiangsu Provincial Key Laboratory of Bioresources of Saline Solis, Yancheng Teachers University, Yancheng, China

Pub. Date: January 10, 2017

Cite this paper:
Chaofeng Li, Boping Tang and Senhao Jiang. Chemical Composition and Nutritional Evaluation of the Seeds of Suaeda salsa (L.) Pall. Journal of Food and Nutrition Research. 2017; 5(1):22-26. doi: 10.12691/jfnr-5-1-4

Abstract

Chemical composition and nutritional evaluation of the seed of Suaeda salsa were studied. The results indicated that seeds contained 5.35% moisture, 4.76% ash, 25.68% fat, 15.27% fiber, 27.32% protein and 20.11% carbohydrates. Sodium was the predominant element followed by potassium and then calcium. Vitamin C and vitamin E were detected. The amino acid profile compared good with FAO/WHO recommended pattern except for cystine/methionine, isoleucine, tyrosine/phenylalanine and tryptophane. Also, the first limiting amino acid was cystine/methionine. Fatty acid composition showed that linoleic acid was the major fatty acid, followed by oleic acid, palmitic acid, linolenic acid, stearic acid and palmitoleic acid. S. salsa seed was a kind of oil source that could satisfy the standards of modern nutrition towards healthy food and it possesses the development and utilization values.

Keywords:
proximate composition vitamins mineral amino acids fatty acids Suaeda salsa seed

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