五种不同豆类的营养成分分析

本课题主要是研究黑豆、黄豆、绿豆、红小豆和红芸豆五种豆类的八种营养成分含量。通过测定还原糖、总糖、淀粉、蛋白质、脂肪、铁、水分和灰分八种营养成分含量，比较分析黑豆、黄豆、绿豆、红小豆和红芸豆的营养成分之间的差别。实验结果显示：黑豆中的还原糖含量为5.07%，总糖含量为5.22%，淀粉含量为9.08%，蛋白质含量为39.31%，脂肪含量为10.04%，铁含量为7.848 mg/100g，水分含量为6.42%，灰分含量为4.80%。黄豆中的还原糖含量为1.79%，总糖含量为6.93%，淀粉含量为8.12%，蛋白质含量为36.87%，脂肪含量为9.32%，铁含量为9.726 mg/100g，水分含量为7.73%，灰分含量为4.47%。绿豆中的还原糖含量为3.43%，总糖含量为3.29%，淀粉含量为42.20%，蛋白质含量为21.71%，脂肪含量为0.96%，铁含量为7.637 mg/100g，水分含量为8.17%，灰分含量为3.11%。红小豆中的还原糖含量为2.80%，总糖含量为2.06%，淀粉含量为35.70%，蛋白质含量为23.98%，脂肪含量为1.66%，铁含量为5.184 mg/100g，水分含量为7.92%，灰分含量为3.21%。红芸豆中的还原糖含量为1.17%，总糖含量为3.80%，淀粉含量为32.40%，蛋白质含量为22.68%，脂肪含量为2.46%，铁含量为6.570 mg/100g，水分含量为6.21%，灰分含量为3.32%。结论：黑豆、黄豆中的总糖、蛋白质、脂肪、铁、灰分含量均高于绿豆、红小豆、红芸豆；绿豆、红小豆、红芸豆的淀粉含量均高于黑豆、黄豆；五种豆中的水分含量均在6%～9%之间；绿豆中的还原糖含量最高，高于其他四种豆。黑豆、黄豆中的蛋白质含量最高，其次是脂肪；绿豆、红小豆、红芸豆中的淀粉含量最高，其次是蛋白质；矿物质铁含量甚微。

关键词：黑豆；黄豆；绿豆；红小豆；红芸豆；营养成分
Analysis of Nutritional Components of Five Different Beans
 
Abstract: This paper mainly studies the eight nutrient contents of black beans, soybeans, mung beans, red beans and red kidney beans. The difference between the nutritional components of black beans, soybeans, green beans, red beans and red kidney beans was compared by measuring the eight nutrient components of reducing sugar, total sugar, starch, protein, fat, iron, water and ash. The results showed that the content of reducing sugar was 5.07%, the total sugar content was 5.22%, the starch content was 9.08%, the protein content was 39.31%, the fat content was 10.04%, the iron content was 7.848 mg / 100g, the moisture content was 6.42 %, the ash content was 4.80% of black beans. The content of reducing sugar was 1.79%, the total sugar content was 6.93%, the starch content was 8.12%, the protein content was 36.87%, the fat content was 9.32%, the iron content was 9.726 mg / 100g, the water content was 7.73%, the ash content was 4.47% of soybeans. The content of reducing sugar in the mung beans was 3.43%, the total sugar content was 3.29%, the starch content was 42.20%, the protein content was 21.71%, the fat content was 0.96%, the iron content was 7.637 mg / 100g, the water content was 8.17%, the ash content was 3.11%. The content of reducing sugar in red beans was 2.80%, the total sugar content was 2.06%, the starch content was 35.70%, the protein content was 23.98%, the fat content was 1.66%, the iron content was 5.184 mg / 100g, the water content was 7.92% content of 3.21%. The content of reducing sugar in red kidney beans was 1.17%, the total sugar content was 3.80%, the starch content was 32.40%, the protein content was 22.68%, the fat content was 2.46%, the iron content was 6.570 mg / 100g, the moisture content was 6.21% content of 3.32%. In a conclusion: The contents of total sugar, protein, fat, iron and ash in black beans and soybeans were higher than those of mung beans, red beans and red kidney beans. The contents of starch, mung beans, red beans and red kidney beans were higher than those of black beans and soybeans. Water content is between 6% and 9% of five different beans; mung beans in the highest content of reducing sugar, higher than the other four beans. Black beans, soybeans in the highest protein content, followed by fat; mung bean, red beans, red kidney beans in the highest starch content, followed by protein; mineral iron content is minimal.

Key words: Black beans; Soybeans; Mung beans; Red beans; Red kidney beans; Nutritional ingredient

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