甘藷之營養與食用法
Other Title
The Nutritional Value and Recipe of Sweet Potato
Journal
根莖作物生產改進及加工利用研討會專刊
Part Of
農業試驗所特刊第45號
Pages
319-327
ISBN
957-00-4106-4
Date Issued
1994-06
Author(s)
林妙娟
Miao-Chuan Lin
Abstract
甘藷的塊根含有醣類、蛋白質、維生素、礦物質和膳食纖維等營養素，營養價值不亞於米麵食，是一種良好的主副食品。其葉部之營養成份亦高於一般蔬菜，用於製作菜餚頗適合國人口味，是為鄉土菜餚之一。所含之纖維素質地細緻，不傷腸胃、老少咸宜；對預防文明病與維護身體健康有重要功能，是醫學營養專家所推崇的膳食纖維來源。由於本省氣候和土壤適合栽培，加以近年來經由育種專家的改良，產量與食味均優於往昔，且價格低廉。無論調理為主食、副食或菜餚，均可堪稱：風味與營養兼具的健康食品，是值得國人多多食用。
The major nutritional components of the root tubers of sweet potato include carbohydrate, protein, vitamins, minerals, and dietary fiber. As the nutritional value of sweet potato is comparable or even higher than that of rice and spaghetti, the root tubers of sweet potato are considered an ideal staple or supplement food for human beings. As the vines of sweet potato plant are also high in nutrients and fine in texture as compared to other vegetables, they are widely consumed by the Chinese especially in the summer season when the supply of vegetables can not meet the market demand. Both the root tubers and vines of sweet potato are considered healthy foods due to their contents of tender dietary fiber and vitamin A which function to prevent the occurrence of disorders. This paper introduces the recipes of preparing sweet potato products for human consumption.
Event(s)
根莖作物生產改進及加工利用研討會
Proceeding of A Symposium on Root Crop Yield Improvement, Processing and Utilization in Taiwan
Subjects
甘藷品種
甘藷營養
甘藷食用法
sweet potato
root tuber
vines
recipe
nutrition
Publisher
臺灣省農業試驗所嘉義農業試驗分所
Type
conference paper
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Format
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