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  • 标题:Chemical composition of nuts and seeds sold in Korea
  • 本地全文:下载
  • 作者:Chung, Keun Hee ; Shin, Kyung Ok ; Hwang, Hyo Jeong
  • 期刊名称:Nutrition Research and Practice
  • 印刷版ISSN:1976-1457
  • 出版年度:2013
  • 卷号:7
  • 期号:2
  • 页码:82-88
  • DOI:10.4162/nrp.2013.7.2.82
  • 语种:English
  • 出版社:KoreaMed Synapse
  • 摘要:

    Eleven types of nuts and seeds were analyzed to determine their energy (326-733 mg), moisture (1.6-18.3 mg), carbohydrate (8.8-70.9 mg), protein (4.9-30.5 mg), lipid (2.5-69.8 mg), and ash (1.2-5.5 mg) contents per 100 g of sample. Energy content was highest in pine nuts (733 mg/100 g), carbohydrate level was highest in dried figs (70.9 mg/100 g) and protein was highest in peanuts (30.5 mg/100 g). The amino acid compositions of nuts and seeds were characterized by the dominance of hydrophobic (range = 1,348.6-10,284.6 mg), hydrophilic (range = 341.1-3,244.3 mg), acidic (range = 956.1-8,426.5 mg), and basic (range = 408.6-4,738.5 mg) amino acids. Monounsaturated fatty acids (MUFA) were highest in macadamia nuts (81.3%), whereas polyunsaturated fatty acids (PUFA) were highest in the walnuts (76.7%). Macadamia nuts did not contain any vitamin E, whereas sunflower seeds contained the highest level (60.3 mg/kg). Iron (Fe) content was highest in pumpkin seeds (95.85 ± 33.01 ppm), zinc (Zn) content was highest in pistachios (67.24 ± 30.25 ppm), copper (Cu) content was greatest in walnuts (25.45 ± 21.51 ppm), and lead (Pb) content was greatest in wheat nuts (25.49 ± 4.64 ppm), significantly ( P < 0.05). In conclusion, current commercial nuts and seeds have no safety concerns, although further analysis of Pb contents is necessary to ensure safety.

  • 关键词:Nut; seed; polyunsaturated fatty acid; iron; Zinc
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