Jambu (Acmella oleracea (L.) R.K. Jansen) is a neglected plant native to the Amazon Biome. Although it is very consumed in the north of Brazil, little is known about its chemical and nutritional composition. Thus, this study aimed to characterize jambu and to evaluate the effects of the boiling process on its chemical composition. The proximate composition, minerals, total amino acids, fatty acids levels, and phytosterols were determined. In comparison with conventional vegetables jambu presented higher levels of protein (24.01%), ash (10.92%), total fiber (62.61%) some mineral such as Ca (2551.56 mg/100 g), Mg (734 mg/100 g) and Cu (2.09 mg/100 g), and amino acids such as asparagine (32.01 mg/g), glutamic acid (28.26 mg/g), valine (14.55 mg/g) and isoleucine (14.19 mg/g). A significant reduction was observed in carbohydrates, total dietary fibers, minerals, unsaturated fatty acids, and in some amino acid levels after the boiling process, with an increase in ash content, protein, and saturated fatty acids in the heat-treated jambu. Lipids, phytosterols, and some amino acid levels were not significantly affected by the hydrothermal process. Thus, this study has shown that raw and processed jambu may be good alternatives for conventional vegetables, even with nutrients losses during boiling.

Jambu（Acmella oleracea（L.）RK Jansen）是亚马逊生物群落原产地被忽视的植物。尽管它在巴西北部非常消耗，但对其化学和营养成分知之甚少。因此，本研究旨在表征果酱，并评估沸腾过程对其化学成分的影响。确定了最接近的成分，矿物质，总氨基酸，脂肪酸水平和植物甾醇。与常规蔬菜相比，果酱具有更高的蛋白质含量（24.01％），灰分（10.92％），总纤维含量（62.61％）和一些矿物质，例如钙（2551.56 mg / 100 g），镁（734 mg / 100 g）和铜（2.09 mg / 100 g）和氨基酸，例如天冬酰胺（32.01 mg / g），谷氨酸（28.26 mg / g），缬氨酸（14.55 mg / g）和异亮氨酸（14.19 mg / g）。煮沸后的碳水化合物，总膳食纤维，矿物质，不饱和脂肪酸以及某些氨基酸含量显着降低，热处理的果酱中的灰分，蛋白质和饱和脂肪酸增加。脂质，植物甾醇和某些氨基酸水平不受水热过程的显着影响。因此，这项研究表明，即使煮沸过程中营养损失，生和加工的果酱也可能是传统蔬菜的良好替代品。