TABLE 1.
Compositional and nutritional characteristics of zhu-ye-cai compared with other well-known edible greens. (Values per 100 g of zhu-ye-cai dried after boiling with salted water)
| Parameters | Unit | zhu-ye-cai | fiddleheada | spinacha |
|---|---|---|---|---|
| Approximate composition | ||||
| Moisture | G | 7.22 | nd | Nd |
| Ash | G | 13.5 | nd | Nd |
| Crude lipid | G | 4.9 | 0.9 | 0.6 |
| Crude protein | G | 24.6 | 6.6 | 6.4 |
| Total carbohydrate | G | 23.8 | 54.2 | 63 |
| Dietary fiber | ||||
| Total dietary fiber | G | 26.1 | 25.5 | 12.7 |
| Soluble dietary fiber (SDF) | G | 0.07 | nd | Nd |
| Insoluble dietary fiber (IDF) | G | 26.0 | nd | Nd |
| Minerals | ||||
| K | Mg | 1800 | 59 | 919 |
| Na | Mg | 2490 | 20.4 | 242 |
| Ca | Mg | 252 | 851 | 411 |
| Mg | Mg | 231 | 82 | 183 |
| Fe | Mg | 20.3 | 23.7 | 25.9 |
| Mn | Mg | 5.98 | 2.31 | 1.61 |
| Zn | Mg | 4 | 18.11 | 3.91 |
| Cu | Mg | 6.62 | 2.79 | 2.08 |
| Cr | Mg | 0.84 | nd | Nd |
| P | Mg | 313 | 253 | 222 |
| Vitamins and β- carotene | ||||
| β-carotene | Mg | 7.95 | nd | Nd |
| Vitamin A | Mg | 9.8 | 0 | 598 |
| Vitamin B2 | Mg | 0.2 | nd | Nd |
| Vitamin C | Mg | 2 | 3 | 82 |
a
From Chinese Food Composition Table.35.
All of these vegetables are dehydrated, and zhu-ye-cai is dried after boiling with salt water so the Sodium content is extremely high; nd means not detected (below the detection level).