—————————
Research for NorCliff Farms Inc.
Dr. John M. DeLong and team [Dr. DM Hodges, Dr. RK Prange, Dr. CF Forney) Atlantic Food and Horticulture Research Centre, Agriculture and Agri-Food Canada, Kentville, Nova Scotia] are attempting to measure the nutritional and bioactive compound profile of the edible fiddlehead fern frond (Matteuccia struthipteris). Data from the 2007 harvest, indicates:
● The total antioxidant activity of ostrich fern frond tissue is very high with values twice that of blueberries.
● Ostrich fern tissue is comparable to spinach in ascorbate and protein content. It is 3-4 times higher than spinach and comparable to blueberries in phenolic compound concentration.
● Ostrich fern fiddleheads are a concentrated plant source of essential fatty acids. The n6/n3 ratio of ≤ 3 makes them an ideal nutritional source of omega-3 fatty acids. They also contain arachidonic and eicosapentaenoic acids, essential fatty acids not commonly found in plant tissue.
● Fiddleheads are a good source of macro and micro elements with levels generally lower than spinach and similar to asparagus. They are very low in sodium.
Posted in Uncategorized | No Comments »