@article{jfnr2017514,
author={{Li, Chaofeng and Tang, Boping and Jiang, Senhao},
title={Chemical Composition and Nutritional Evaluation of the Seeds of <i>Suaeda salsa</i> (L.) Pall},
journal={Journal of Food and Nutrition Research},
volume={5},
number={1},
pages={22--26},
year={2017},
url={http://pubs.sciepub.com/jfnr/5/1/4},
issn={2333-1240},
abstract={Chemical composition and nutritional evaluation of the seed of <i>Suaeda salsa</i> 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. <i>S. salsa</i> 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.},
doi={10.12691/jfnr-5-1-4}
publisher={Science and Education Publishing}
}