background: high intake of nitrite and nitrate may threat human health. fruits and leafy vegetables are the major source of these chemicals in our diet. there are limited studies on nitrite and nitrate content of fruits and vegetables in iranian and we need to conduct more research on daily-consumed foods. this study aimed to determine nitrite and nitrate contents of distributed fruits and vege...

Green leafy vegetables (spinach and bathua) and pulses (green pea and bengal gram) are widely consumed and hold an important place in the diet of people of India. Vegetarians who consume a greater amount of vegetables will have a higher intake of oxalate, which may reduce calcium availability. The objectives of this present research were to investigate the effect of different domestic cooking a...

Background: The vegetables provide important nutrients to human beings. Nevertheless, contaminated vegetables can cause health problems because of their microbial load. The aim of this study was to assess the microbial quality of three main leafy vegetables cultivated and consumed at Porto-Novo in Republic of Benin. Methods: Totally, 36 samples of amaranth, nightshade, and lettuce were taken f...

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...

Consumption of greens is a major source of vitamins and micro-nutrients for people using only vegetarian diets rich in carbohydrates. In remote rural settlements where vegetable cultivation is not practiced and market supplies are not organized, local inhabitants depend on indigenous vegetables, both cultivated in kitchen gardens and wild, for enriching the diversity of food. Knowledge of such ...

the edible leafy vegetables contain nutritional ingredients that are necessary for human health and it is important that nutrients protection be monitored during processing and storage. the aim of this study was to study some organoleptic attributes of a very popular iranian meal named coco-sabzi, which was prepared with a mixture of edible grinded leafy vegetable pre-stored at different frozen...

the objective of this work was to study the responses of two baby lettuce (lactuca sativa l.) cultivars, namely, green paris island and red sanguine, to different nacl concentrations (0, 5, 10, and 20 mm). the study was conducted in a floating system and plants were harvested at the stage of 5-6 leaves, outside leaf 6-10 cm in length (25 and 31 days after sowing for green and red lettuce, respe...

Does the consumption of green leafy vegetables including cruciferous vegetables significantly reduce the incidence of cardiovascular disease? This research question was answered via employing the statistical methods of meta-analysis by synthesizing relevant worldwide studies that address the association between the consumption of green leafy vegetables and risk of incidence of said diseases. Al...

ISSUE ADDRESSED Populations in many developed countries continue to fail to meet vegetable consumption recommendations despite ongoing health promotion activities supported by public health policies. Novel ways to encourage vegetable consumption may help address this concern. The aim of the present study was to describe female consumers' perceptions about leafy green vegetables and identify con...

The objectives of the present study were to investigate heavy metal accumulation in 22 vegetable species and to assess the human health risks of vegetable consumption. Six vegetable types were cultivated on farmland contaminated with heavy metals (Pb, Cd, Cu, Zn, and As). The target hazard quotient (THQ) method was used to assess the human health risks posed by heavy metals through vegetable co...