Nutritional Ingredients and Evaluation of Nutritional Value

被引：0
|
作者：
Zhu, Yanping [1 ]
机构：
[1] Jilin Agr Univ, Changchun 130118, Jilin, Peoples R China
来源：
PROCEEDINGS OF THE 2017 INTERNATIONAL CONFERENCE ON SPORTS, ARTS, EDUCATION AND MANAGEMENT ENGINEERING (SAEME 2017) | 2017年 / 105卷
关键词：
black fungus; nutritional content; nutritional value;
D O I：
暂无
中图分类号：
C [社会科学总论];
学科分类号：
03 ; 0303 ;
摘要：
Black fungus is a common dish, rich in a variety of nutrients such as protein, polysaccharide, fat, amino acids, dietary fiber, in addition to a variety of mineral elements such as calcium, iron, and phosphorus and so on. In this paper, the nutrient composition of black fungus was evaluated by wild and artificial cultivation. On this basis, the nutritional value of black fungus was evaluated.
引用
收藏
页码：208 / 211
页数：4
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