Nutritional Quality of Proteins and Microelements in Four Varieties of Lycium Chinensis

The nutritional values of the proteins in the tender leaves and stems of 4varieties of Lycium chinensis were evaluated utilizing the fuzzy pattern recognition and amino acids coefficient ratio, and their microelements and vitamin C contents were measured.The protein contents in the samples were 5.3to 6.9% (fresh weight) .Of the total amino acids, approximately 42% were essential.The protein fuzzy neartude (0.837 2-0.856 9) and amino acid ratios coefficient (65.63-68.67) were only lower than those of celery.The limiting amino acids were the sulfur-containing ones.The contents of minerals (except Se) and vitamin C in the plants either equaled to or higher than other vegetables.