Abstract:

The major nutritional components and amino acid compositions in three parts of Chuanmingshen (Chuanmingshen
violoaceum Sheh et Shan) were determined comparatively. The results showed that the leaves had much higher contents
of vitamin C (VC, 4.73 mg/100 g), protein (3.97 g/100 g), calcium (43.64 mg/kg) and iron (7.47 mg/kg), in addition to
higher levels of total amino acids, essential amino acids and delicious amino acids than the roots and stems. In addition,
Chuanmingshen leaves contained almost all essential amino acids in a well-balanced proportion, and the essential amino acid
composition was very close to the FAO/WHO recommended pattern. Therefore, Chuanmingshen leaves have high nutritional
value and health benefits, and can be processed into natural green products, such as tea bag, oral liquid, and auxiliary
seasoning materials in processed foods, and animal feed.

Key words: Chuanmingshen, nutritional components, amino acid