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
Journal of Food and Nutrition Research.
2017,
Vol. 5 No. 1, 22-26
DOI: 10.12691/jfnr-5-1-4
Copyright © 2017 Science and Education PublishingCite this paper: Chaofeng Li, Boping Tang, 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.
Correspondence to: Chaofeng Li, Jiangsu Provincial Key Laboratory of Beach Bioresources and Environmental Protection, Yancheng Teachers University, Yancheng, China. Email:
lichaof@yeah.netAbstract
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.
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