韮菜與韮黃一般營養狀況之研究

Studies on the Nutritional Status of Chinese Chive and Blanched Chinese Chive (Allium tuberosum Rottler)

本研究為調查韮菜與韮黃之無機營養以明瞭光照對無機養分之吸收及轉移的影響。沙耕栽培結果顯示韮黃葉片之鉀、鈣及鎂濃度較韮菜為低；磷、鋅及銅濃度較高。田間栽培與消費市場調查均有類似趨向。韮黃莖部磷、鈣及銅濃度較韮菜為高；根部鉀離子濃度減少，鈣離子有堆積現象，可能由於該二元素之吸收及轉運受到影響。

Experiments were conducted in a plastic house and in field to investigate mineral nutrients of the Chinese chive and the blanched Chinese chive. Results showed that an increase in concentrations of phosphate, zinc, copper and a decrease in potassium, calcium, and magnesium in the leaves of the sand grown blanched Chinese chive. Similar results were obtained from samples collected from soil culture, and retail markets. High concentrations of phosphate, calcium, and copper were found in stems of blanched Chinese chive, greater calcium but less potassium concentrations were also found in the roots of blanched Chinese chive, These seem to indicate that absorption and translocation of some elements were hampered by the dark treatment.