Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 5 1 2017 1 10 Chemical Composition and Nutritional Evaluation of the Seeds of Suaeda salsa (L.) Pall 22 26 EN Chaofeng Li Jiangsu Provincial Key Laboratory of Beach Bioresources and Environmental Protection, Yancheng Teachers University, Yancheng, China Boping Tang Senhao Jiang JFNR2017514 10.12691/jfnr-5-1-4 2016 8 4 2016 12 17 2017 1 8 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.