Comparison of Main Nutritional and Active Components in Cauline Leaves and Fleshy Root of Weixian Radish
Wang Xuerui
Gao Qinghua
Zhang Xiao
Wan Songjun
Sun Changzhong
Qiu Fawu
Li Guifeng
Abstract：The main nutritional components,amino acid composition,mineral elements,protein,total sugar,and crude fat,and active components,flax cerebrosides and flavonoids,in cauline leaves and fleshy root of Weixian radish were determined and analyzed in this paper.The results showed that the contents of protein, total sugar,crude fat,mineral elements and most amino acid compositions in cauline leaves were higher than those in fleshy root.The contents of calcium,total flavonoids and flax cerebrosides in cauline leaves were 53.4,6.7 and 1.5 times of those in fleshy root respectively.
Keywords：Weixian radishCauline leavesFleshy rootAmino acidsMineral elementsFlax cerebro-sidesFlavonoids
Publication Date：2015-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 52-55 )