Scientia Agricultura Sinica ›› 2019, Vol. 52 ›› Issue (18): 3177-3191.doi: 10.3864/j.issn.0578-1752.2019.18.010

• Standard and Evaluation Research • Previous Articles     Next Articles

Evaluation of the Vegetables Nutritive Values Based on ‘Three Degree’ Method

LIU YanJun1,2,LIU Zhe3,MENG XiangHong2(),LU BaiYi1()   

  1. 1. College of Biosystems Engineering and Food Science, Zhejiang University/Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Hangzhou 310058;
    2. College of Food Science and Engineering, Ocean University of China, Qingdao 266000, Shandong
    3. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716
  • Received:2019-02-03 Accepted:2019-05-07 Online:2019-09-16 Published:2019-09-23
  • Contact: XiangHong MENG,BaiYi LU E-mail:mengxh@ouc.edu.cn;bylu@zju.edu.cn

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Abstract:

【Objective】 As the important components of our daily diet, the vegetables contain various nutrients people need. The objective of this study was to evaluate vegetables by the categories, contents and proportion of nutrients in vegetables to provide scientific guides for people to choose vegetables. 【Method】 38 common vegetables were selected as test materials and divided into ten kinds, including leaf vegetables, stem vegetables, flower vegetables, allium species, solanaceous vegetables, melon vegetables, root vegetables, tuber vegetables, fresh bean vegetables, and wild vegetables, according to China Food Composition 2 nd. 42 essential nutrients were defined as evaluation indexes, including water, protein, fat, carbohydrates, minerals, vitamins, amino acids and 2 unsaturated fatty acids (linoleic acid (ω-6) and a-linolenic acid (ω-3)) and dietary fiber, which were considered as good for health. And then the contents of the nutrients of the vegetables were listed in terms of China Food Composition 2nd. Three degree ( Degree of Diversity (DD), Degree of Match (DM) and Degree of Balance(DB)) of 42 kinds of nutrients’ in 38 common vegetables were calculated respectively.. Finally, the Deviation Index as the overall nutrient evaluation of the three indexes was culculated, and then an overall nutrient evaluation of the vegetables based on Deviation Index was analyzed. 【Result】 DD indices showed that the common vegetables had the similar kinds of nutrients. DM indices indicated the contents of nutrients of the stem, leaf and flower vegetables were high and the top three vegetables were shepherd’s purse, coriander and spinach. DB indices showed the proportion of nutrients of the flower vegetables and allium vegetables were more suitable for people’s needs and that the top three vegetables were onions (young green), leek and cucumber. Finally, based on ‘Deviation Index’ giving an overall nutrient evaluation ranking for vegetables, it showed that the deviation index of the stem, leaf and flower vegetables were small and that the top three vegetables were shepherd’s purse, coriander and spinach.【Conclusion】 Compared with previous vegetable profiling models, such as index of nutrition quality and nutrient profiling, this method considered the proportion of the nutrients in vegetables so that it ensured the nutrition profiling of vegetables more comprehensive. As the deepening of the scientific research, we coud certify the contribution of the nutrients to people and then multiplied by the corresponding weights so that this nutrient evaluation was more suitable for people’s needs.

Key words: vegetables, nutrient profiling, degree of diversity, degree of match, degree of balance

Table 1

The common vegetable species"

蔬菜种类 Vegetable category 蔬菜名称 Name of vegetable
叶菜类
Leaf vegetable		 大白菜、菠菜、香菜、芥菜、油菜、油麦菜、生菜（叶用莴苣）、茴香、荠菜、芹菜、茼蒿
Chinese cabbage, spinach, coriander (cilantro) leaves, mustard, rape, lactuca, leaf lettuce, capsella bursa-pastoris, celery, crowndaisy chrysanthemum
茎菜类 Stem vegetable 芦笋、莴笋 Asparagus, asparagus lettuce
花菜类 Flower vegetable 甘蓝、菜花（花椰菜） Cabbage, broccoli
葱蒜类 Allium species 大葱、大蒜、洋葱、韭菜 Onions (young green), garlic, onion, Chinese chive
茄果类 Solanaceous vegetable 茄子、番茄、辣椒、甜椒 Eggplant, Tomato, hot pepper, peppers(sweet)
瓜菜类 Melon vegetable 黄瓜、西葫芦、苦瓜 Cucumber, cucurbita pepo, balsam-pear
根菜类 Root vegetable 白萝卜、胡萝卜、水萝卜 White carrot, carrot, radish
薯芋类 Tuber vegetable 马铃薯、芋头、姜 Potatoes（russet）, taro, ginger
鲜豆类 Fresh bean vegetables 芸豆、豇豆 Kidney bean, cowpeas (leafy tips)
野生蔬菜类 Wild vegetable 鱼腥草、槐花、香椿、马齿苋 Houttuynia cordata, flos sophorae, toona sinensis, herba portulacae

Table 2

The species and RNI values of 42 nutrients"

类别 Category 营养素 Essential nutrient 人均每日推荐摄入量 RNI 单位 Unit
水 Water 水 Water 1700 g
能量物质（3种）
Energy material		 蛋白质 Protein 65 g
脂肪 Fat 25 g
碳水化合物 Carbohydrates 120 ① g
不饱和脂肪酸（2种）
Unsaturated fatty acid		 亚油酸 Linoleic acid（ω-6） 4 ② %E
亚麻酸 a-linolenic acid（ω-3） 0.6 ② %E
矿质元素（13种）
Mineral		 钙 Calcium 800 mg
磷 Phosphorus 720 mg
钾 Potassium 2000 ② mg
钠 Sodium 1500 ② mg
镁 Magnesium 330 mg
铁 Iron 12 mg
锌 Zinc 12.5 mg
硒 Selenium 60 mg
铜 Copper 0.8 mg
锰 Manganese 4.5 ② mg
碘 Iodine 120 μg
氯 Chloride 2200 ② μg
钼 Molybdenum 100 μg
维生素（13种）
Vitamin		 维生素A原 Provitamin A 800 mg
维生素B1/硫胺素 Thiamin 1.4 μg RAE
维生素B2/核黄素 Riboflavin 1.4 μg
维生素B3/烟酸 Niacin 15 mg α-TE
维生素C/抗坏血酸 Ascorbic acid 100 μg
维生素E Vitamin E 14 mg
维生素D Vitamin D 10 mg
维生素K Vitamin K 80 ② mg NE
维生素B5/泛酸 Pantothenic acid 5 ② mg
维生素B6 Vitamin B6 1.4 mg
维生素/B7生物素 Biotin 40 ② μg
叶酸 Folate 400 μg DFE
维生素B12 Vitamin B12 2 μg
必需氨基酸（9种）
Essential amino acid		 组氨酸 Histidine 600 mg
异亮氨酸 Isoleucine 1200 mg
亮氨酸 Leucine 2340 mg
赖氨酸 Lysine 1800 mg
甲硫氨酸/蛋氨酸 Methionine 1020 mg
苯丙氨酸 Phenylanaline 1140 mg
苏氨酸 Threonine 900 mg
色氨酸 Tryptophan 240 mg
缬氨酸 Valine 1560 mg
膳食纤维 Dietary Fiber (1种) 膳食纤维 Dietary Fiber 25 g

Table 3

The DM values of cabbage, spinach and coriander leaves"

类别
Category		 营养素
Essential nutrient		 人均每日推荐摄入量
RNI		 单位
Unit		 大白菜 Cabbage 菠菜 Spinach 香菜 Coriander leaves
含量Content（/100 g） 百分比Percentage（%） 含量Content（/100 g） 百分比Percentage（%） 含量Content（/100 g） 百分比Percentage（%）
水 Water 水 Water 1700 g 94.6 5.56 91.2 5.36 90.5 5.32
能量物质（3种）
Energy material		 蛋白质 Protein 65 g 1.5 2.31 2.6 4.00 1.8 2.77
脂肪 Fat 25 g 0.1 0.40 0.3 1.20 0.4 1.60
碳水化合物 Carbohydrate 120 g 3.2 2.67 4.5 3.75 6.2 5.17
不饱和脂肪酸（2种）
Unsaturated fatty acid		 亚油酸 Linoleic acid（ω-6） 4 %E 0 0.00 0 0.00 0 0.00
亚麻酸 α-linolenic acid（ω-3） 0.6 %E 0 0.00 0 0.00 0 0.00
矿质元素（13种）
Mineral		 钙 Calcium 800 mg 50 6.25 66 8.25 101 12.63
磷 Phosphorus 720 mg 31 4.31 47 6.53 49 6.81
钾 Potassium 2000 mg 252 12.60 311 15.55 272 13.60
钠 Sodium 1500 mg 57.5 3.83 85.2 5.68 48.5 3.23
镁 Magnesium 330 mg 11 3.33 58 17.58 33 10.00
铁 Iron 12 mg 0.7 5.83 2.9 24.17 2.9 24.17
锌 Zinc 12.5 mg 0.38 3.04 0.85 6.80 0.45 3.60
硒 Selenium 60 μg 0.49 0.82 0.97 1.62 0.53 0.88
铜 Copper 0.8 mg 0.05 6.25 0.1 12.50 0.21 26.25
锰 Manganese 4.5 mg 0.15 3.33 0.66 14.67 0.28 6.22
碘 Iodine 120 μg NA 0.00 10.23[22] 8.53 1.5 1.25
氯 Chloride 2200 mg 538[23] 24.45 315[23] 14.32 NF[23] —
钼 Molybdenum 100 μg 9.57[24] 9.57 6.61[24] 6.61 NF[24] —
维生素（13种）
Vitamin		 维生素A原 Vitamin A 800 μg RAE 20 2.50 487 60.88 193 24.13
维生素B1/硫胺素 Thiamin 1.4 mg 0.04 2.86 0.02 1.43 0.04 2.86
维生素B2/核黄素 Riboflavin 1.4 mg 0.05 3.57 0.09 6.43 0.14 10.00
维生素B3/烟酸 Niacin 15 mg NE 0.6 4.00 0.6 4.00 2.2 14.67
维生素C/抗坏血酸 Ascorbic acid 100 mg 31 31.00 32 32.00 48 48.00
维生素E Vitamin E 14 mg α-TE 0.76 5.43 1.74 12.43 0.8 5.71
维生素D Vitamin D 10 μg 0 0.00 0 0.00 0 0.00
维生素K Vitamin K 80 μg 80.82[25] 101.03 223.23[25] 279.04 348.27[25] 435.34
维生素B5/泛酸 Pantothenic acid 5 mg NF 0.00 0.345[26] 6.90 NF 0.00
维生素B6 Vitamin B6 1.4 mg 0.194[27] 13.86 0.008[26] 0.57 0.149[27] 10.64
维生素/B7生物素 Biotin 40 μg NF 0.00 NF 0.00 NF 0.00
叶酸 Folate 400 μg DFE 66[27] 16.50 194[27] 48.50 62[27] 15.50
维生素B12 Vitamin B12 2 μg 0[27] 0.00 0[27] 0.00 0[27] 0.00

Table 3

The DM values of cabbage, spinach and coriander leaves(Continued)"

类别
Category		 营养素
Essential nutrient		 人均每日推荐摄入量
RNI		 单位
Unit		 大白菜 Cabbage 菠菜 Spinach 香菜 Coriander leaves
含量Content（/100 g） 百分比Percentage（%） 含量Content（/100 g） 百分比Percentage（%） 含量Content（/100 g） 百分比Percentage（%）
必需氨基酸（9种）
Essential amino acid		 组氨酸 Histidine 600 mg 21 3.50 56 9.33 40 6.67
异亮氨酸 Isoleucine 1200 mg 37 3.08 100 8.33 82 6.83
亮氨酸 Leucine 2340 mg 55 2.35 182 7.78 132 5.64
赖氨酸 Lysine 1800 mg 55 3.06 147 8.17 104 5.78
甲硫氨酸/蛋氨酸 Methionine 1020 mg 13 1.27 18 1.76 NA —
苯丙氨酸 Phenylanaline 1140 mg 49 4.30 108 9.47 66 5.79
苏氨酸 Threonine 900 mg 41 4.56 114 12.67 85 9.44
色氨酸 Tryptophan 240 mg 12 5.00 36 15.00 24 10.00
缬氨酸 Valine 1560 mg 53 3.40 120 7.69 105 6.73
膳食纤维
Dietary Fiber		 膳食纤维 Dietary Fiber 25 g 0.8 3.20 1.7 6.80 1.2 4.80
K值 39 39 39
DM值 0.078 0.177 0.192

Fig. 1

The DM values and ranking of vegetables"

Fig. 2

The contents ranking of Vitamin A"

Fig. 3

The DB values and ranking of vegetables"

Table 4

The contents and RNI values of three kinds of energy materials in spinach"

单位
Unit		 能量物质 Energy material
碳水化合物
Carbohydrate		 蛋白质
Protein		 脂肪
Fat
推荐摄入量
（RNI）		 g/day 120 65 25
菠菜
Spinach		 g/100 g 4.5 2.6 0.3

Table 5

The aij and uij values of three kinds of energy materials in spinach"

uij
aij		 碳水化合物
Carbohydrate		 蛋白质
Protein		 脂肪
Fat
碳水化合物
Carbohydrate		 — 0.542 0.208
蛋白质
Protein		 0.578 — 0.385
脂肪
Fat		 0.067 0.115 —

Fig. 4

The variation degree of “Three Degree” and ranking of vegetables"

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