The Comparison of The Nutrition Composition of Vegetable Varieties

The contents of deoxidized sugar,free amino acids and titratable acid of 18 varieties of leaf vegetables,fruit vegetables,root and stem vegetables were determined.The results showed:the content of titratable acid and free amino acid in leaf vegetables was the highest.The content of deoxidized sugar and crude fiber was highest in fruit vegetables.The smallest content of titratable acid,deoxidized sugar and crude fiber was in root and stem vegetables.The content of free amino acid was the smallest in leaf vegetables.