榴莲的营养成分分析

GUANGDONG TRACE ELEMENTS SCIENCE（2004）

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Abstract

对榴莲果的营养成分进行了分析.结果表明,榴莲果中的蛋白质含量达2.7%,脂肪为4.1%,而且矿质元素的含量丰富,其中以K和Ca的含量特别高,谷氨酸和Vitamin C、Vitamin A、Vitamin B2含量也较高,β-胡萝卜素的含量相对偏低.

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