The results indicated that after being blanched, the content of chlorophyll, saccharide, POD, and vitamin C were reduced evidently.However the percentage of protein and Ca2+ had no obviously change.

• 实验表明,苦菜漂烫时,随漂烫温度的升高,叶绿素、糖、POD和维生素C的含量都有较大幅度的降低,而蛋白质和钙的含量则基本保持恒定。