以小白菜的10个品种为材料，对其营养成分含量进行测定和分析比较。结果表明：小白菜中维生素C含量较高，总体上叶片中的含量高于叶柄，品种间有显著差异性；蛋白质含量较高，大部分品种间在5%水平有差异性，但差异性不显著，个别品种间有显著性差异。在1%水平，差异均不显著；可溶性糖含量品种间差异较小，各品种叶片没有差异性。%Taking ten varieties of Chinese cabbage as materials, the contents of nutrient components were determined and compared. The results showed that Chinese cabbage had high vitamin C content in leaves. In general, the Vc content in the leaf was higher than that in petiole. There were significant differences among all the varieties. Protein content was high. There were differences among the varieties. Among the individual varieties there were significant differences. At the 1%level, the difference is not significant. The differences of soluble sugar content were small, and the differences were not significant.
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