EVALUACIÓN DEL CONTENIDO DE MINERALES DE LEPIDIUM MEYENII, MACA NATURAL BOLIVIANA
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Rev. Bol. Quim
Abstract
El presente artículo describe la cuantificación de minerales presentes en Maca de la variedad Lepidium Meyenii, en muestras diferenciadas de hipocotilo (parte comestible) obteniendo resultados relativamente diferentes de composición en peso para calcio, magnesio, sodio, potasio y hierro como minerales macro nutrientes, además de la presencia de minerales micronutrientes como zinc, cobre y manganeso en menor composición. Los resultados muestran a este vegetal alimenticio con elevado porcentaje nutricional en carbohidratos, no obstante el porcentaje para cenizas, grasas, proteínas, fibras y agua no deja de ser significativo e importante al comparar con otros vegetales como la zanahoria, los rábanos, etc. cuya composición nutricional es agua en un setenta por ciento (70%), Básicamente los vegetales en general son parte importante en nuestra dieta, por lo cual el aporte de vitaminas, minerales y fibras es fundamental.
This paper describes the quantification of minerals present in Maca Lepidium meyenii variety in differentiated hypocotyl samples (edible portion) performed relatively different composition by weight calcium, magnesium, sodium, potassium and iron and mineral macronutrients, as well the presence of mineral micronutrients such as zinc, copper and manganese in lower weight composition. The results, show this plant nutritional food with high carbohydrate percentage, however the percentage ash, fat, protein, fiber and water is significant and important to compare with other vegetables like carrots, radishes etc., whose nutritional composition is water in eighty percent. Basically the vegetables in general are an important part in our diet, so the supply of vitamins, minerals and fiber is essential.
This paper describes the quantification of minerals present in Maca Lepidium meyenii variety in differentiated hypocotyl samples (edible portion) performed relatively different composition by weight calcium, magnesium, sodium, potassium and iron and mineral macronutrients, as well the presence of mineral micronutrients such as zinc, copper and manganese in lower weight composition. The results, show this plant nutritional food with high carbohydrate percentage, however the percentage ash, fat, protein, fiber and water is significant and important to compare with other vegetables like carrots, radishes etc., whose nutritional composition is water in eighty percent. Basically the vegetables in general are an important part in our diet, so the supply of vitamins, minerals and fiber is essential.
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Vol. 30, No. 1