NUTRIENT CONTENT OF LEAVES IN LILIUM SPP.

We analyzed, by spectrophotometry and HPLC, the leaf contents of 18 species and varieties (5 groups) of Lilium spp. The highest variety or species in moisture content was ‘Raizan’ with 91.05%, the phenolic material was the highest in 'Vivaldi' with 2.530%, and protein was the highest in 'Ceb Dazzle' with 4.81%. Free sugar was the highest in L. dauricum with 65.63%, organic acids were the highest in 'Gironde' and 'Vivaldi' with 8.14%, and ash was the highest in ‘Raizan’ with 14.41%. Among organic acids, tartaric acid was the highest in 'Raizan' with 0.57 mg/100 g, malic acid was the highest in 'Gironde' with 6.38 mg/100 g, citric acid was the highest in L. dauricum with 0.93 mg/100 g, and fumaric acid was the highest in L. hansonii with 1.16 mg/100 g. We conclude that L. davidii and L. dauricum are worth selecting for edible food using leaves, because they were the best in scale reproduction ability, disease tolerance, and economics of production.