In order to evaluate the nutr-ition value of leaf protein,the formations of the leaf protein amino acids ofsweet potato,peanut,Kuduz and Chinese milk vetch were analyzed and com-pared with those of the amino acids of soybean cake protein.

• 为了评价叶蛋白的营养价值；分析了红薯、花生、葛藤、紫云英4种植物叶蛋白的氨基酸组成；并与大豆饼蛋白的氨基酸组成进行了比较.