Nutritional Evaluation of Asplenium nidus L.Leaves from Hainan Island
To evaluate the potential of a wild epiphyte,Asplenium nidus L.as a new vegetable for development,the present study determined the nutritional status of young shoots and leaves of the plant species in Hainan and compared it with 7 conventional vegetables in respective parameters.National standard methods for food nutritional determination were employed in the study.Our results showed that the major nutritional components of A.nidus L.leaves and shoots were 2.82% crude protein,2.59% crude fat,1.59% carbohydrate,1.16% crude fibre on fresh weight basis,of which crude protein and fat was 1.2～7.1 and 6.5～25.9 times that of the controls.A.nidus L.contained 18 amino acids at the concentration of 119.6 mg/g,very close to the standard recommended by FAO/WTO.Additionally A.nidus L.contained glutamic acid at 24.0 mg/g and aspartic acid 11.8 mg/g,which were believed to enhance the palatability of the plant species.Some 9 amino acids with certain medicinal effects totally 71.8 mg/g were also present in the crude protein.The A.nidus L.contained carotene at 10.4 μg/g,vitamin A at 9.9 μg/g,and vitamin B at 0.7 μg/g,vitamin C at 791.2 μg/g.Some 9 mineral compositions were detected,including macro elements P and K at the concentration of 860 μg/g and 4 921 μg/g,respectively,and trace minerals,e.g.,Zn at 5 μg/g,Mn at 9.9 μg/g,Cu at 19.1 μg/g.It is therefore concluded that A.nidus L is of high potential as a new vegetable for development with satisfactory nutritional and medicinal implications.The present study provides a good basis for A.nidus L as a vegetable for commercial use and development.Moreover,protection of the wild resources of the plant species is strongly recommended while commercial cultivation is tried.