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首页> 美国卫生研究院文献>Foods >Nutritional Comparison of White and Red Coccinia Abyssinica (Lam.) Cong. Accessions: An Under-Utilised Edible Tuber of the Ethiopian Highlands
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Nutritional Comparison of White and Red Coccinia Abyssinica (Lam.) Cong. Accessions: An Under-Utilised Edible Tuber of the Ethiopian Highlands

机译：白色和红色阿比西尼亚（Lam。）丛的营养比较。种质：埃塞俄比亚高地的未充分利用的食用块茎

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摘要

Anchote (Coccinia abyssinica) is an indigenous tuber crop of the Ethiopian Highlands. It is popular in the western Oromia Region of the country. Apart from food, the crop is also used in traditional medicine. Anchote tubers possess two variations in its tissue colour, red and white. In this study, a small market survey and a nutritional comparison of red and white anchote were conducted. White tissue anchote seems to be more popular, due to its soft texture and ease of cooking. However, the red variant was considered for flour making (by dehydration), for use in porridge and soups for various medicinal and supplementary food applications. Red anchote tubers contained significantly higher protein content (16.85 mg/100 g dry matter basis) than the white variant. However, apart from the marginally higher protein content compared to other tropical root and tuber crops, anchote seems to remain a primary source of carbohydrates. In macro minerals, white anchote proves to be a more important source of Ca with 81 mg/100 g edible portion; however, on dry matter basis, the content was similar to the red variant (316 and 309 mg/100 g dry matter, white and red respectively). Further research on vitamin content (especially vitamin A in the red variant) would be useful to understand the full nutrition potential of the crop.
机译：凤尾鱼（Coccinia abyssinica）是埃塞俄比亚高地的一种本土块茎作物。它在该国的西部奥罗米亚州很受欢迎。除食物外，农作物还用于传统医学。 cho鱼块茎的组织颜色有两种，红色和白色。在这项研究中，进行了一次小型市场调查，并比较了红和白white鱼的营养成分。白组织an鱼由于质地柔软且易于烹饪而似乎更受欢迎。但是，红色变体被认为是用于面粉制造（通过脱水），用于各种药用和辅助食品的粥和汤中。红色an鱼块茎的蛋白质含量（16.85 mg / 100 g干物质）明显高于白色变种。但是，除了与其他热带根和块茎作物相比，蛋白质含量略高以外，an鱼似乎仍然是碳水化合物的主要来源。在大型矿物质中，白凤尾鱼被证明是更重要的Ca来源，可食用部分为81 mg / 100 g。但是，以干物质为基准，其含量类似于红色变体（316和309 mg / 100 g干物质，分别为白色和红色）。进一步研究维生素含量（尤其是红色变体中的维生素A）有助于理解作物的全部营养潜力。

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