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

Chaofeng Li^1, , Boping Tang^{1, 2} and Senhao Jiang^{1, 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

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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