CELLULOSE, HEMICELLULOSE AND LIGNIN CONTENT OF RAW AND COOKED SPANISH VEGETABLES
CELLULOSE, HEMICELLULOSE AND LIGNIN CONTENT OF RAW AND COOKED SPANISH VEGETABLES
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DOI：
10.1111/j.1365-2621.1981.tb04521.x
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发表时间：
1981-01-01
影响因子：
3.9
通讯作者：
ROJASHIDALGO, E
中科院分区：
文献类型：
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作者：
HERRANZ, J;VIDALVALVERDE, C;ROJASHIDALGO, E
根据货车索斯特的方法，测定了西班牙人口中广泛食用的22种生蔬菜和19种熟蔬菜（14种煮蔬菜和5种炸蔬菜）的NDF、ADF、纤维素、半纤维素和木质素含量。蒸煮通常会增加NDF、ADF和纤维素含量（以干重计）。制备了正常大小的蔬菜，并计算了它们的NDF、纤维素、半纤维素和木质素含量。我们观察到，对于常用的蔬菜，可以获得15-20 g/天的这些纤维组分的总量;根据目前的知识，这意味着对广泛的人类病理学有益的生理作用。
The content in NDF, ADF, cellulose, hemicellulose, and lignin of 22 raw and 19 cooked vegetables (14 boiled, and 5 fried) widely consumed among the Spanish population was determined according to the method of Van Soest. Cooking generally increases the NDF, ADF and cellulose content on a dry weight basis. Normal size servings of the vegetables were prepared and their NDF, cellulose, hemicellulose and lignin contents calculated. We observed that, with vegetables of common use, a total amount of 15–20 g/day of these fiber components can be obtained; according to current knowledge this implies beneficial physiological effects for a broad human pathology.