Analysis on nutritional quality of leeks in Hexi region

The reducing sugar, Vc, protein content of 12 different varieties of Allium spp. in Hexi region were measured in this paper. The results indicated that: there were obvious differences in the reducing sugar, Vc, protein content of different types (varieties) leeks. The highest Vc content in leek (A.ramosum) achieved 460 g/g,the least Vc content in Jinchang local leek varieties was 60 g/g. The highest content of the reducing sugar in leek (A.mongolicum) achieved 12.7 mg/g, the least content of the reducing sugar in leek (A.ramosum) was 4.8 g/g. The highest protein content of Zhangye local leek varieties achieved 61.9 g/g, the least protein content in A.ramosum and A.mongolicum both were 46.9 g/g. So there were some differences in reducing sugars, Vc, protein content of 12 different types (species) leeks in Hexi region, but there were not obvious variation of differences between cultivars and wild species.