Study and Evaluation of the Nutrition Quality of 15 Components in Hui Jujube in Xinjiang

【 Objective 】 To determine the nutritional quality of 15 components of Xinjiang hui jujube.【 Method 】In this paper, the hui jujube produced in 7 counties and cities of Xinjiang were taken as the test materials. Based on the test and analysis of the 15 components of the tested materials, the nutritional quality of the components was evaluated by means of INQ (nutritional quality index).【 Result 】The results showed that the INQ of Fe,Zn,Ca,Mg,VB₁, protein, fat, fiber, P were all less than 1; the INQ of carbohydrate was between 1.56 to 1.58; the INQ of Cu, Se were all higher than 1, the INQ of some tested samples were higher than 2; the INQ of VB₂ and K were all higher than 2.【 Conclusion 】Therefore, it can be concluded that Fe, Zn, Ca, Mg, VB₁, protein, fat, fiber, P are the nutrients that need to be improved in the development of new products of Xinjiang hui jujube; The content of Cu, Se in hui jujube in Xinjiang was sufficient, and the hui jujube from some producing areas was good source of Cu, Se, as well as a good source of VB₂ and K.