Table 4.
Nutritional compositions of edible flowers from eight species of the Zingiberaceae family found in Thailand.
| Parameters | AG | AM | CP | EE | HF(Y) | HF(O) | ZO | ZOT | ZZ |
|---|---|---|---|---|---|---|---|---|---|
| Moisture content (%) | 89.06 ± 0.72f | 94.38 ± 0.87b | 93.60 ± 0.91c | 95.12 ± 0.35a | 92.88 ± 0.67d | 92.84 ± 0.78d | 90.71 ± 0.41e | 90.46 ± 0.28e | 93.48 ± 0.43c |
| Ash (%) | 1.46 ± 0.03b | 0.91 ± 0.29d,e | 1.21 ± 0.09c | 0.65 ± 0.05f | 0.86 ± 0.02e | 0.86 ± 0.03e | 1.66 ± 0.04a | 1.42 ± 0.01b | 0.94 ± 0.02d |
| Fat (%) | 0.85 ± 0.09a | 0.61 ± 0.12b | 0.49 ± 0.10c,d | 0.37 ± 0.02d | 0.69 ± 0.11b | 0.63 ± 0.07b | 0.46 ± 0.02c,d | 0.63 ± 0.01b | 0.07 ± 0.00e |
| Carbohydrate (%) | 3.64 ± 0.22c,d | 1.84 ± 0.13g | 3.17 ± 0.30d | 2.46 ± 0.12e,f | 2.15 ± 0.09f | 4.07 ± 0.24b | 5.48 ± 0.31a | 3.82 ± 0.28c,d | 3.18 ± 0.25d |
| Fiber (%) | 3.58 ± 0.54a | 0.92 ± 0.07e | 1.47 ± 0.33c | 0.96 ± 0.06e | 1.04 ± 0.00d,e | 0.69 ± 0.01f | 0.58 ± 0.02f | 1.97 ± 0.17b | 1.86 ± 0.11b |
| Protein (%) | 1.41 ± 0.04c | 1.34 ± 0.15c | 0.06 ± 0.02g | 0.44 ± 0.00f | 2.38 ± 0.23a | 0.91 ± 0.27e | 1.11 ± 0.08d,e | 1.70 ± 0.13b | 0.47 ± 0.07f |
| Total energy of one serving of sample (kcal/100 g fresh weight) | 27 ± 0.79b | 18 ± 0.71d | 17 ± 0.65d | 14 ± 0.47f | 24 ± 1.32c | 25 ± 0.09c | 30 ± 0.24a | 27 ± 0.97b | 15 ± 1.39e |
| Calories from fat | 7.65 ± 0.50a | 5.49 ± 0.26c | 4.41 ± 0.06d | 3.33 ± 0.10f | 6.21 ± 0.18b | 5.67 ± 0.42c | 4.14 ± 0.31e | 5.67 ± 0.12c | 0.63 ± 0.05g |
Values are mean of the triplicates ± SE.
AG, Alpinia galanga; AM, Amomum maximum; CP, Curcuma plicata; EE, Etlingera elatior; HF(Y), Hedychium forrestii (yellow filament); HF(O), H. forrestii (orange filament); ZO, Zingiber officinale; ZOT, Z. ottensii; ZZ, Z. zerumbet.
a–gMean values with different superscript letter within the same column of each parameters are significantly different at P < 0.05.