Nutritional composition analysis and dietary assessment of the sprouts of Pisum sativum L.

The sprout nutritional composition of two kinds of Pisum sativum L., Fengsheng 604 and the improved Fengsheng 604, were analyzed by using the national standard food inspection method and the instrumental analysis method.Compared with the other 12 kinds of common vegetables, the two kinds of sprout had higher nutritional value in vegetable protein, fat and energy. The inspection of 18 types of amino acids revealed a total content of 1.74 g for Fengsheng 604 and 1.88 g for the improved Fengsheng 604 in 100 g fresh sprout. The 8 types of essential amino acids inspected accounted for 39.08% and 36.70% of the concentration of total amino acids for the two kinds of sprout, respectively, among which the concentrations of Threonine, Valine, Isoleucine and Lysine were higher than those suggested by the FAO reference pattern,especially for that of Lysine, which was higher by nearly a factor of 2. With such a high concentration of Lysine, the sprout of P. sativum L. far surpassed some other common vegetables, including Chinese flowering cabbage, cress, rice, corn, etc.Therefore, these two kinds of sprout of P. sativum L. have high nutritional value and promising market outlook.