Journal of Food Quality / 2017 / Article / Tab 1

Research Article

The Composition Analysis of Maca (Lepidium meyenii Walp.) from Xinjiang and Its Antifatigue Activity

Table 1

Compositions of yellow maca cultivated in Xinjiang.

CompositionsWater
content/%
Protein
content/%
Oil
content/%
Ash content/%Maca amide (mg/g maca) Glucosinolate
(mg/g maca)
Alkaloid
(mg/g maca)

Maca7.01 ± 0.0413.42 ± 0.571.42 ± 0.163.41 ± 0.020.17 ± 0.011.24 ± 0.040.20 ± 0.05

Data in this table are all expressed by wet basis content.

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