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Analysis and Comparison of Nutritional Composition for Dried Maca

YANG Jing-ming, WANG Zhu, YANG Yue-xin(National Institute for Nutrition and Food Safety, Chinese CDC, Beijing 100050,China)  
Objective To evaluate nutritional value of Maca (Lepidium meyenii Walp), a tuber of Andine origin cultivated in Peru by comparison with Chinese traditional corps.Method Using national standards or AOAC methods, content of protein/amino-acid, lipid/fatty acid, carbohydrate, 11 kinds of minerals and 12 kinds of vitamins in dried Maca were analyzed, and compared with that in potato, sweet potato, carrot, wheat flour and rice.Results It was showed that Maca was rich in protein, minerals and vitamins, with higher value than potato and sweet potato after adjusting water content.Conclusion It was suggested that Maca may be a potential tuber source for introduction and development because of its nutritional value.
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