Thành phần dinh đưỡng Đài hoa tươi Đài hoa tươi Đài hoa khô Đài hoa

oa khô Đài Hoa tươi

Độ ẩm 12.6   9.2 10.5 86
Chất đạm(g) 2 1.9 1.145 4.1 2.95
Cacbohydrate(g) 10.2 12.3     6.21
Chất Xơ (g) 2.5 2.3 12 1.17 2.59
Chất béo(g) 0.1 0.1   1 0.9
Tro/ khoáng chất (g)     11.67 1.09
Vitamin A(mg)   0.3      
Thiamine(mg) 0.05   0.1117    
Riboflavin(mg) 0.07        
Niacin(mg) 0.06   3.675    
Vitamin C(mg) 17 14 6.7   46.36
Photpho (mg) 0.3   273.2 5.485  
Canxi(mg) 150 1.72 1.263 1.2  
Sắt(mg) 3 57    
Pholyphenol (mg/g) 100 mgGAE/g   103 (mg/g EuQ  20.85
Anthocyanin (mng/g) mgQE/g       718.72

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hub.ru/
https://
Multidisciplin pubs.rsc.org/
ary Digital en/content/
Nutritional publishing articlehtml/
Health &Food Tạp chí FOOD Institute 2019/fo/
Nguồn Engineering CHEMISTRY (MDP) https://sci-hub.ru/https://onlinelibrary.wiley.com/doi/
c9fo00287a

EunKyung
Jung (3-2012)
Physicochemi
cal properties
and
antimicrobial
activity of
Roselle
(Hibiscus
Pragya Singh (3-2017)
https://www.researchgate.net/publication/321824061_Physico-Chemical_Nutrition
Nutritional
https://www.researchgate.net/publication/312146802_Roselle_Hibi
and Healthsabdariffa
Importance L.) ofhttps://www.semanticscholar.org/pape
Hibiscus Sabdariffa: A Review and Indi
Đài hoa khô Đài hoa khô Đài hoa khô Đài hoa khô        
11 8.65 7.6 10.74        
7.88 17.4 4.71 11.26        
57.16   68.75 55.75        
13.2 8.5 4.69 6.78        
0.16   2.01        
10.6 6.5 12.24 7.24        
               
               
               
             
11 63.5 16.67          
    0.36 34.5        
60 1.583 1.265 280        
               
               
               

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S0926669015 n 1807/340 record/ 20113189 10.1021/
https://sci-hub.ru/https://link.springer.com/article/10.1007/s11694-018-9981-3
301084 %20(170).pdf https://sci-hub.ru/https://link.springer.com/content/pdf/10.1007/s13197-01
4 54628/ 799 jf205311v

https://www.researchgate.net/figure/Result-of-Proximate-Compositions-of-Hibiscus-sabdariffa-Calyx_tbl3_259190609
           
Ghi chú
Những số liệu tính toán hoặc giả định sẽ tô màu xanh lá

Công thức
99% = Ẩm + đạm + chất béo + carbohydrate + tro
g Tro = Canxi + sắt + photpho + Natri + Kali

file:///Users/user/Downloads/10.11648.j.plant.20190704.11%20(2).pdf
Thành phần dinh đưỡng Đài hoa tươi Đài hoa tươi Đài Hoa tươi Đài hoa khô Đài hoa khô
Độ ẩm 85.8 83.4 86.26 9.2 10.5
Chất đạm(g) 2 1.9 2.95 1.145 4.1
Cacbohydrate(g) 10.2 12.3 6.21 76.6 83.2
Chất Xơ (g) 1.91 2.3 2.59 12 1.17
Chất béo(g) 0.1 0.1 0.9 1 1
Tro/ khoáng chất (g)   1.09   11.67
Vitamin A(mg)   0.3      
Thiamine(mg) 0.05     0.1117  
Riboflavin(mg) 0.07        
Niacin(mg) 0.06     3.675  
Vitamin C(mg) 17 14 46.36 6.7  
Photpho (mg) 0.3     273.2 5.485
Canxi(mg) 150 0.017   0.126 0.12
Sắt(mg) 3 57    
Pholyphenol (mg/g)     20.85(mg/g)    
Anthocyanin (mng/g)     718.72(mng/g)   

Multidisciplin
ary Digital
Nutritional publishing
Health &Food Tạp chí FOOD Institute
Nguồn Engineering CHEMISTRY https://sci-hub.ru/https://pubs.rsc.org/en/content/articlehtml/2019
(MDP) https://sci-hub.ru/https://onlinelibrary
 Lillian
Barrosa,
Isabel C.F.R.
Ferreiraa,
(2019) EunKyung
Exploring the Jung (3-2012)
chemical and Physicochemi
bioactive cal properties
properties of and
Hibiscus antimicrobial
sabdariffa L. activity of
calyces from Roselle
Tên tác giả (tháng năm) tên Guinea-Bissau (Hibiscus
bài nghiên cứu Pragya Singh (3-2017)
Shruthi Nutritional
V H (2017)
(West and
Physico-Chemical,
Africa)
HealthShruthi
Importance
Nutritional
V H (1ofsabdariffa
Hibiscus
and Functional
Sabdariffa:
L.) Properties
A Review and
of Rose
Ind
100.00731707 100 100 99.945 111.64
Đài hoa khô Đài hoa khô Đài hoa khô Đài hoa khô Đài hoa khô      
11 8.65 7.6 10.76 17.4      
7.88 17.4 4.71 11.26        
57.16 64.7 68.75 55.75        
13.2 8.5 4.69 6.78 11.2      
0.16 0.7 2.01 8.21        
10.6 6.5 12.24 7.24 6.8      
               
               
               
             
11 63.5 16.67   0.865      
    0.36 34.5        
0,06 0.016 0.012 0.028        
               
               
               

https://sci-hub.ru/https://link.springer.com/article/10.1007/s11694-018-9981-3
https://sci-hub.ru/https://www.sciencedirect.com/science/article/pii/S0926669015301084
http://www.ifrj.upm.edu.my/20%20(01)%202013/37%20IFRJ%2020%20(01)%202013%20Nazaru
https://sci-hub.ru/https://link.springer.com/content/pdf/10.1007/s13197-018-349
https://tspace.library.utoronto.ca/handle/1807/3404
https://worldveg.tind.io/record/54628/
https://www.cabdirect.org/cabdirect/abstr
https://sci-hub.ru/https://pubs.a
 Nazaruddin,
R., Noor
Baiti, A. A., A.O
Foo, S. C., Babalala,
Marie Liliane Tan, Y. N. O.C Awoth
Mouto and Ayob, M. (10 - 2001)
Kallaa(2015)E K. Erendira Composition
ffect of re- (2013)Compa Avalos-Martı al attributes
Yanik I. Maldo extraction rative ´nez1 (10- of the calyces
nado‑Astudillo parameters chemical 2018)Assess
1  · J(12 - and drying characteristic ment of of roselle
2018) Effect temperature s of volatile (Hibiscus
of water on the hydrochloric compounds sabdariffa L.)
activity on antioxidant acid- and and sensory
extractable properties ammonium characteristic
polyphenols and dietary oxalate- s
and some fiber of Red extracted of Mexican
physical sorrel pectin from hibiscus
properties of (Hibiscus roselle (Hibiscus
Hibiscus sabdariffa L.) (Hibiscus sabdariffa L.)
sabdariffa L. calyces sabdariffa L.) calyces hot
calyces residues calyces beverages https://www.researchgate.net/publication/32182406
   
100 106.45 100 100
Ghi chú
Những số liệu tính toán hoặc giả định sẽ tô màu xanh lá

Công thức
99% = Ẩm + đạm + chất béo + carbohydrate + tro
g Tro = Canxi + sắt + photpho + Natri + Kali

file:///Users/user/Downloads/10.11648.j.plant.20190704.11%20(2).pdf
Thành phần dinh đưỡng Đài hoa tươi Đài hoa tươi Đài Hoa tươi Đài hoa khô
Độ ẩm 12.6   86 9.2
Chất đạm(g) 2 1.9 2.95 1.145
Cacbohydrate(g) 10.2 12.3 6.21 76.6
Chất Xơ (g) 2.5 2.3 2.59 12
Chất béo(g) 0.1 0.1 0.9 1
Tro/ khoáng chất (g)   1.09  
Vitamin A(mg)   0.3    
Thiamine(mg) 0.05     0.1117
Riboflavin(mg) 0.07      
Niacin(mg) 0.06     3.675
Vitamin C(mg) 17 14 46.36 6.7
Photpho (mg) 0.3     273.2
Canxi(mg) 150 1.72   0.126
Sắt(mg) 3 57  
Pholyphenol (mg/g)   20.85 (mg GAE.g-1)  
718.72 (mg CyaG.100g-1)
Anthocyanin (mng/g)    

https://
www.ncbi.nl
m.nih.gov/
pmc/
articles/
PMC7277581
/?
https://www.researchgate.net/publication/321824061_Physico-Ch
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Nutritional
Health &Food Tạp chí FOOD
Engineering CHEMISTRY
 (2020),
Jeannett A.
Izquierdo -
Vaga,
Udaykumar Nidonil (12 -
Organic Acids
2017)Physico-Chemical, from Roselle
Nutritional and Functional
( Hibiscus
Properties of Roselle
(Hibiscus sabdariffa L.) sabdariffa L.)
- A Brief
Review of lts
Pharmacologi
cal Efectc

Nguồn Pragya Singh (3-2017)

ShruthiNutritional
V H (2017)and
Physico-Chemical,
Health Importance
Nutritional
of Hibiscus
and Sabdariffa:
Functional Properties
A Review and
of Rose
Ind
Đài hoa khô Đài hoa khô Đài hoa khô Đài hoa khô Đài hoa khô Đài hoa khô Đài hoa khô
10.5 11 8.65 7.6 10.76 10.3 17.4
4.1 7.88 17.4 4.71 11.26 7.1 8.3
83.2 57.16 64.7 68.75 55.75 74.1  
1.17 13.2 8.5 4.69 6.78 7.8 11.2
1 0.16 0.7 2.01 8.21 0.7  
11.67 10.6 6.5 12.24 7.24 6.8
           
           
           
         
  11 63.5 0.016   0.865
5.485     0.036 34.5  
1.2 0.6 0.016 0.012 0.028 1.07  
           
           

           

https://
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cscholar.org/
paper/ https://
Nutritive- www.researchg
Value-of-the- ate.net/
Two- figure/Result-
Varieties-of- of-Proximate-
https://www.researchgate.net/publication/312146802_Roselle_Hibiscus_Sabdariffa_L_as_a_source_of_natura
Roselle-Ash- Compositions-
I.G.Adanlawo of-Hibiscus-
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file:///Users/user/Downloads/10.11648.j.plant.20190704.11%20(2).pdf
(MDP) https://sci-hub.ru/https://onlinelibrary.wiley.com/d
https://tspace.library.utoronto.ca/ha
(12 - 2019), Sharanagou (6 -2006)
Muhammad da V.A.Ajibade,N (1 - A.O Babalala,
2013)Esther O.C Awoth
Auwal Hiregoudar1 utritive Value
Olajumoke (10 - 2001)
Balarabe, (2016)ROSEL of the Two
Olagunju, Compositiona
Nutrtional LE Varieties of NUTRITIONAL
Analysis of (HIBISCUS Roselle l attributes of
ASSESSMENT
Hibiscus SABDARIFFA (Hibiscus the calyces of
sabdariffa L. L.) AS A sabdariffa) OF JUICE
EXTRACT FROM roselle
(Roselle) SOURCE OF Calyces (Hibiscus
Hibiscus
Leaves and NATURALCO Soaked with sabdariffa L.)
sabdariffa
Calyces LOUR : A Wood Ash
REVIEW
Shruthi V H
(11- EunKyung
2018)Physico- Jung (3-2012)
Chemical, Physicochemi
Nutritional cal properties
and and
Functional antimicrobial
Properties of activity of
Roselle Roselle
(Hibiscus (Hibiscus
sabdariffa L.) sabdariffa L.)
https://sci-hub.ru/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.6256
https://sci-hub.ru/https://link.springer.com/article/10.1007/s11694-018-9981-3
https://sci-hub.ru/https://www.sciencedirect.com/science/article/pii/S0926669015301084
http://www.ifrj.upm.edu.my/20%20(01)%202013/37%20IFRJ%2020%20(01)%202013%20Naz
https://sci-hub.ru/https://link.springer.com/content/pdf/10.1007/s13197-018-349
 Nazaruddi
n, R.,
Noor
Marie Baiti, A.
Liliane A., Foo, S.
Mouto C., Tan, Y.
Kallaa(20 N. and
Yanik I. M 15)Effect Ayob, M. Erendira
aldonado‑ of re- K. Avalos-
Astudillo1 extraction (2013)Co Martı
 · J(12 - paramete mparative ´nez1 (10-
2018) rs and chemical 2018)Ass
Effect of drying characteri essment
EunKyung water temperat stics of of volatile
Jung (3- activity ure on hydrochlo compoun
2012) on the ric acid- ds and
Physicoch extractabl antioxida and sensory
emical e nt ammoniu characteri
propertie polyphen propertie m stics
s and ols and s and oxalate- of
antimicro some dietary extracted Mexican
bial physical fiber of pectin hibiscus
activity of propertie Red sorrel from (Hibiscus
Roselle s of (Hibiscus roselle sabdariffa
(Hibiscus Hibiscus sabdariffa (Hibiscus L.) calyces
sabdariffa sabdariffa L.) calyces sabdariffa hot
L.) L. calyces residues L.) calyces beverages