Table 1.
General nutrition content and metal concentrations of freeze-dried Lemna minor and green peas
| L. minor | Green peas | Egg* | WHO requirements for adults (g/100 g protein) | |
|---|---|---|---|---|
| Macronutrients (%) | ||||
| Protein | 31·3 | 23·8 | 49·6 | |
| Fat | 5·0 | 3·1 | 41·7 | |
| Fibre | 29·1 | 24·6 | 0 | |
| Starch | 21·4 | 14·5 | 0 | |
| Sugar (glucose)† | 1·2 | 18·9 | 0·04 | |
| Amino acids (g/100 g protein) | ||||
| Threonine (E) | 3·5 | 4·5 | 4·8 | 2·3 |
| Tryptophan (E) | 1·4 | 0·6 | 1·2 | 0·6 |
| Valine (E) | 4·5 | 5·3 | 6·1 | 3·9 |
| Isoleucine (E) | 3·6 | 4·7 | 5·5 | 3·0 |
| Leucine (E) | 6·6 | 7·7 | 8·5 | 5·9 |
| Phenylalanine (E) | 4·4 | 4·9 | 5·3 | 3·0‡ |
| Lysine (E) | 4·7 | 7·5 | 7·2 | 4·5 |
| Histidine (E) | 1·6 | 2·0 | 2·4 | 1·5 |
| Methionine (E) | 1·4 | 1·0 | 3·1 | 1·6 |
| Aspartic acid + asparagine | 15·9 | 10·3 | 10·0 | |
| Hydroxyproline | <2·00 | N.D. | – | |
| Serine | 3·8 | 4·6 | 7·4 | |
| Glutamic acid + glutamine | 9·1 | 16·0 | 13·1 | |
| Proline | 3·3 | 3·8 | 4·0 | |
| Glycine | 4·2 | 4·1 | 3·4 | |
| Alanine | 5·0 | 5·6 | 5·6 | |
| Tyrosine | 2·8 | 3·0 | 4·1 | |
| Arginine | 6·6 | 10·5 | 6·0 | |
| Cysteine | 1·2 | 1·1 | 2·3 | |
| Metals (mg/kg) | ||||
| As | 0·38 | 0·040 | ||
| Cd§ | <2 | <1·5 | ||
| Hg§ | <0·05 | <0·05 | ||
| Pb§ | <3 | <2 | ||
E, essential; N.D., non-detectable.
*
NDB no. 01129; US Department of Agriculture National Nutrient Database for Standard Reference, Legacy. Current version: April 2018 (http://www.ars.usda.gov/nutrientdata).
†
Mono- and disaccharides and reducing sugars conform to the methods NEN 3571 and EU152/2009.
‡
Phenylalanine + tyrosine.
§
Cd, Hg and Pb values were below the detection limit.