An overview of nutritional and anti nutritional factors in green leafy vegetables

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An Overview of Nutritional and Antinutritional Factors in Green Leafy Vegetables

Generally, vegetables are widely designated as “protective foods” in human diet due to their varied health benefits attributable to the richness in vitamins, essential fatty acids, minerals, amino acids and dietary fiber [1] and various essential bioactive compounds [2]. These include health-promoting plant secondary metabolites composed of antioxidants and phenolic compounds. It is well acknow...

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Nutritional 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) ...

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Effect of Gamma, Electron Beam and Infrared Radiation Treatment on the Nutritional Value and Anti-Nutritional Factors of Sorghum Grain

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The nutritional potential of five wild edible leaves of the plant e.g. Chenopodium album, Alternanthera philoxeroides, Homalomena aromatica, Zanthoxylum rhetsa and Cajanus indicus collected from Meghalaya state in India were evaluated by determining proximate and phytochemical composition. These plants are used by the local people of Meghalaya state in India as their food. The present study rev...

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ژورنال

عنوان ژورنال: Horticulture International Journal

سال: 2017

ISSN: 2576-4462

DOI: 10.15406/hij.2017.01.00011