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国内所发表之食物成分表中,虽有钙的含量,但多无草酸含量数值,除葉惠(?)曾分析華北12种蔬菜之钙及草酸含量外,王淮洲等分析了重庆蔬菜41种,最近翁婵娟、李泽英、候祥川分析了南京种蔬菜中钙与草酸含量,戴重光、李建新、侯祥川分析了上海种蔬菜及水果的草酸与钙并报告烹调与泡茶的影响,其他地区蔬菜中钙与草酸含量则尚待测定中,作者们作了成都市75种常用蔬菜的同样分析、所得数值将有助于选择食物的参考。
Although the content of calcium in the table of the food ingredients published in China is not related to the content of oxalic acid, in addition to the analysis of the calcium and oxalic acid contents of 12 vegetables in North China by Ye Hui (?), Wang et al. Analyzed 41 kinds of vegetables in Chongqing, Recently, Weng Chan, Li Zeying and Hou Xiangchuan analyzed the contents of calcium and oxalic acid in vegetables grown in Nanjing. Dai Chongguang, Li Jianxin and Hou Xiangchuan analyzed the effects of oxalic acid and calcium on vegetables and fruits grown in Shanghai and reported on cooking and tea making. In other regions, vegetables Calcium and oxalic acid content have yet to be determined, the authors made the same analysis of 75 commonly used vegetables in Chengdu, the resulting value will help select the food reference.