原創 醫學營養 醫學營養MNT 3月6日
2020年3月3日，孟加拉邦加班德謝赫·穆吉布爾·拉赫曼農業大學農業學院遺傳與植物育種系Umakanta Sarker在Nature旗下的Scientific Reports上發表了一篇研究，該研究評估了莧菜的營養素、植物色素、植物化學物質和抗氧化能力。
研究人員根據膳食纖維、水分、碳水化合物、脂肪、灰分、總能量、蛋白質、礦物質、植物色素、總抗氧化能力（TAC）、維生素和總類黃酮（TFC）等成分的總含量評估了17種莧菜的基因型、多酚（TPC）及其變體。
莧菜葉片具有豐富的膳食纖維，水分，碳水化合物和蛋白質。
研究人員們在莧菜的葉子中發現含有大量的營養成分：
① 鉀，鈣，鎂（9.61、24.40和29.77μgg-1 DW）
② 鐵，錳，銅，鋅（1131.98、269.89、25.03和1006.53μgg-1 DW）
③ 植物色素如葉綠素a，葉綠素ab葉綠素b（27.76、42.06和14.30mg100μg-1FW）
④ 甜菜鹼，蝦青素，甜菜鹼（62.92、31.81、31.12μg100μg-1FW）
⑤ 總類胡蘿蔔素，β-胡蘿蔔素（ 1675.38、1289.26µg g-1 FW）
⑥ 維生素C（1355.46µg g-1 FW）
⑦ TPC，TFC（228.63 GAE和157.42 RE µg g-1 DW）
⑧ TAC（DPPH、ABTS +自由基）（26.61、51.73 TEAC µg g-1 DW）。
莧菜葉片所含的酚類、植物色素、類黃酮和維生素具有很強的抗氧化活性。
基因型表現出廣泛的變異。DS40、DS30和DS26三種基因型的莧菜可以用作抗氧化劑。
莧菜可以作為我們日常飲食中膳食纖維、水分、碳水化合物、蛋白質、礦物質、酚類、植物色素、類黃酮和維生素的潛在來源，食用莧菜可以補充豐富的營養和抗氧化劑。
莧 菜
莧菜又名青香莧、紅莧菜、紅菜、米莧等，為莧科以嫩莖葉供食用的一年生草本植物，原產我國，長江流域普遍栽培，因其抗性強，易生長、喜熱、耐旱、耐溼，且病蟲害較少，是大眾喜愛的夏季主要綠葉蔬菜之一。
莧菜是一種營養價值極高的蔬菜，特別是含有較多的鐵、鈣等礦物質，同時含有較多的胡蘿蔔素和維生素C，民間有“六月莧，當雞蛋；七月莧，金不換”的說法。
資料來源
Scientific Reports volume 10, Article number: 3892 (2020)
ID：doi.org/10.1038/s41598-020-60252-7
發表時間：2020年3月3日
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