Analysis and Evaluation of the Nutritional Composition of Safflower Seedlings
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Abstract:
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.
