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YU Hua, SONG Yong-kang, YAO Qing-hua, HUANG Wei, PAN Wei, LUO Qin. Nutrition composition of sweet potatoes of different colors[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 482-485.
Citation:
YU Hua, SONG Yong-kang, YAO Qing-hua, HUANG Wei, PAN Wei, LUO Qin. Nutrition composition of sweet potatoes of different colors[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 482-485.
YU Hua, SONG Yong-kang, YAO Qing-hua, HUANG Wei, PAN Wei, LUO Qin. Nutrition composition of sweet potatoes of different colors[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 482-485.
Citation:
YU Hua, SONG Yong-kang, YAO Qing-hua, HUANG Wei, PAN Wei, LUO Qin. Nutrition composition of sweet potatoes of different colors[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 482-485.
The nutrition composition of sweet potatoes with different colors was analyzed.The results showed significant differences among three types of sweet potatoes in the contents of vitamin C,β-carotene,protein,carbohydrate,Cu,Fe,Mn,Mg,Zn and Ca.The orange-colored sweet potatoes had the highest level of β-carotene,and the lowest carbohydrate and Zn contents.The purple sweet potatoes were rich in protein,Zn,Fe,Mn,Mg and Ca,but poor in vitamin C.The sweet potatoes with yellow flesh had a Zn content between those with orange-and purple-colored flesh.
LU GUO-QUAN,HUANG HUA-HONG,ZHANG DA-PEN.Application of near-infrared spectroscopy to predict sweetpotato starch thermal propertles and noodle quality[J].Journal of Zhejiang University-Science B,2006,7(6):475-481.
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