Macro and Micro Nutrient Composition of Some Indigenous Green Leafy Vegetables in South-East Zone Nigeria
نویسندگان
چکیده
منابع مشابه
Cyanide, Nitrate and Nitrite Content of Some Leafy Vegetables and Fruits Commonly Consumed in the South-East of Nigeria
The cyanide, nitrate and nitrite levels of some leafy vegetables and fruits commonly consumed in the South East of Nigeria were determined by standard analytical procedures. All the samples showed the presence of cyanide, nitrate and nitrite of varying concentrations. The mean value of cyanide ranged from 5.04±0.20 mgHCN/kg to 12.96±3.53 mgHCN/kg for vegetables; 2.79±0.16 mgHCN/kg to 6.07±0.16 ...
متن کاملNutritional composition of selected green leafy vegetables, herbs and carrots.
Six green leafy vegetables and herbs - spinach, amaranth, bengal gram, cauliflower, mint, coriander and carrots - were analyzed for moisture, protein, ascorbic acid, beta-carotene, total iron, ionizable iron (as % of total iron) in vitro iron (% of total iron), copper, manganese and zinc. Moisture content of the leaves and carrots varied from 75.1 percent (bengal gram) to 95.4 percent (carrot) ...
متن کاملComparative Evaluation of Nutritional Values of Some Wild Plants Leafy Vegetables in South Eastern Nigeria
In this study the nutritional values of three woody leafy vegetables commonly consumed in the south eastern Nigeria were investigated. Fresh edible leaves of Heinsia crinata, Lasienthera africana and Pterocarpus mildbraedii were collected from the wild stands. Proximate analyses were carried out to evaluate their nutritional values vis-à-vis moisture, ash, fibre, protein, lipid, carbohydrate an...
متن کاملChemical composition of some underutilized green leafy vegetables of Sonitpur district of Assam, India
The objective of this study was to analyze the nutritional, antinutritional and mineral compositions of eight locally available underutilized green leafy vegetables of Sonitpur district of Assam, India. Moisture and ash of the green leafy vegetables were in the range of 71.7498.20 g / 100 g and 8.23-26.01 g / 100 g respectively. Fiber was higher in Basella rubra (8.61 g / 100 g) and lower in Mo...
متن کاملMacro Nutrient Composition in Selected Seasonings used in Nigeria
Foods are required by living organisms for optimal growth, development and functioning of the different parts of the body [13]. Food is the major source of nutrients required for metabolic and cellular functions. Food based products are classified in various ways depending on the consumption, source, native and processing patterns. But among the various method of classification are ready to eat...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2014
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000389