未使用的蔬菜部分可以避免营养不良：生产、可接受性和营养分析
DOI:
https://doi.org/10.18686/zhfnc.v1i2.75关键词:
营养不良；微量营养素缺乏；酚类化合物；抗氧化性摘要
在许多发展中国家，由于社会经济地位较低者的食品价格昂贵，营养缺乏是一个严重的公共卫生问题。据报道，每年有13亿吨食物从生产阶段开始，一直到消费阶段都被损失或浪费掉。然而，在全球范围内，与营养不良相关的问题夺去了75%青少年的生命。在包括印度在内的亚洲，花椰菜、芜菁、萝卜和豌豆经常被大量消费和种植。然而，这些蔬菜的叶子和豆荚通常被丢弃。它们含有大量的宏量营养素、维生素、矿物质和富含抗氧化剂的酚类化学物质。在这项研究中，通常被丢弃在垃圾桶中的无用蔬菜部分—主要是叶子和豆荚—被重新用于生产一种产品，帮助社会经济地位低下的人群克服营养不良问题。利用闲置的萝卜、萝卜、豌豆和花椰菜叶制作了许多品种的产品。其中，钙、铁、维生素A、维生素C、酚和抗氧化剂含量高的产品接受度最高。因此可以说，利用废弃蔬菜部分（叶子和豆荚）制作的产品营养丰富、价格适中，能够解决营养不足的问题。
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