为阐明红花苗的营养价值，分析了国内外30种红花苗的蛋白质、粗纤维、抗坏血酸、可溶性糖、氨基酸、矿质元素等主要营养成分，通过与油菜、白菜等6中常见蔬菜对比及氨基酸比值系数法，综合评价红花苗蛋白质的营养价值。红花苗的蛋白质、抗坏血酸含量均明显高于6中常见蔬菜，属于高钾高钙低钠食品。红花苗中含有18种氨基酸和人体必需的8种氨基酸，氨基酸总量、必需氨基酸含量和非必需氨基酸的平均含量范围分别为17.49 g/100 g~20.03 g/100 g、6.650%~7.613%和10.483%~12.413%，变异系数分别为5.23%、6.40%和6.05%。30个参试品种必需氨基酸占氨基酸总量的比值（E/T）大多在36%~39%之间，略低于FAO/WHO理想蛋白标准；必需氨基酸与非必需氨基酸的比值（E/N）大多在58%~62%之间，接近并略高于FAO/WHO理想蛋白标准。氨基酸比值系数分60.25~76.40，蛋白质相对于鸡蛋标准蛋白的贴近度为0.90~0.93。必需氨基酸指数EAAI值均接近1。属于优质蛋白源。His、Ala、Arg、Asp、Glu、Phe这6种氨基酸使得红花苗呈现出不同的风味。参试红花苗均具有较高的营养价值，为可食用的优质蛋白源。

To elucidate the nutritional value of safflower seedlings, the main nutritional components of 30 domestic and international varieties, including protein, crude fiber, ascorbic acid, soluble sugars, amino acids, and mineral elements, were analyzed. The nutritional value of safflower seedling proteins was comprehensively evaluated by comparing with six common vegetables such as rapeseed and Chinese cabbage, and by calculating the ratio coefficient of amino acid. The protein and ascorbic acid contents in safflower seedlings were significantly higher than those in the six common vegetables, indicating they are high-potassium, high-calcium, and low-sodium foods. Eighteen amino acids were identified in safflower seedlings, including eight amino acids that are essential for humans. The total amino acid content, essential amino acid content, and average non-essential amino acid content in safflower seedlings ranged from 17.49 g/100 g to 20.03 g/100 g, 6.650% to 7.613%, and 10.483% to 12.413%, respectively, with respective coefficients of variation of 5.23%, 6.40%, and 6.05%. The ratio of essential amino acids to total amino acids for the 30 tested varieties was primarily between 36% and 39%, slightly below the FAO/WHO ideal protein standard. The ratio of essential to non-essential amino acids was mostly between 58% and 62%, close to and slightly higher than the FAO/WHO ideal protein standard. The scores of the ratio coefficient of amino acid ranged from 60.25 to 76.40, and the proximity of safflower seedling proteins to the standard egg protein was 0.90 to 0.93. The essential amino acid index values were consistently close to 1, indicating a high-quality protein source. The amino acids His, Ala, Arg, Asp, Glu, and Phe imparted distinctive flavors to safflower seedlings. All evaluated varieties of safflower seedlings exhibited high nutritional value and can serve as quality protein sources.

国家现代农业产业技术体系建设专项（CARS-21）；国家农业科研杰出人才及其创新团队（农财发[2016]45号）；河南省中原英才计划（豫人才办[2020]4号）；河南省科技攻关计划（222102110466；212102110297）