Nutritional Compositions in Fruit of Maca (Lepidium meyenii Walp.) Cultivated in Yunnan

doi:10.7506/spkx1002-6630-201024076

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 345-347.doi: 10.7506/spkx1002-6630-201024076

• Analysis & Detection • Previous Articles Next Articles

Nutritional Compositions in Fruit of Maca (Lepidium meyenii Walp.) Cultivated in Yunnan

DU Ping1，SHAN Yun1，SUN Hui1，SUN Xiao-dong1，QU Xu2，ZHANG Xian-jun1,*，YAO Min1

1. Research Center for Analysis and Measurement, Kunming University of Science and Technology, Analytic and Testing Research
Center of Yunnan, Kunming 650093, China；2. Huize Hongren Scientific and Industrial Trading Co. Ltd., Huize 654200, China

Received:2010-05-10 Revised:2010-11-15 Online:2010-12-25 Published:2010-12-29
Contact: ZHANG Xian-jun E-mail:zhxj3971@sina.com

Abstract

Abstract:

Nutritional compositions in fruit of maca, which were introduced from abroad to Huize county of Yunnan province, was investigated according to the national standard. Dried maca root contained protein (12.31%), crude fibre (32.57%), fat (0.92%), vitamins C (314.97 mg/kg), Ca (1818 mg/kg), Fe (81.2 mg/kg), Zn (23.8 mg/kg), K (18.7 mg/kg), P (1895 mg/kg), and other mineral elements. Fatty acids consisted of linoleic acid (38.64%), linolenic acid (26.46%), and palmitic acid (17.73%). The content of amino acids were 14.04%. The study provided a scientific basis for the research and development of maca.

Key words: maca (Lepidium meyenii Walp.), nutritional components, protein, amino acids, mineral element

CLC Number:

DU Ping1，SHAN Yun1，SUN Hui1，SUN Xiao-dong1，QU Xu2，ZHANG Xian-jun1,*，YAO Min1. Nutritional Compositions in Fruit of Maca (Lepidium meyenii Walp.) Cultivated in Yunnan[J]. FOOD SCIENCE, 2010, 31(24): 345-347.

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Nutritional Compositions in Fruit of Maca (Lepidium meyenii Walp.) Cultivated in Yunnan

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