An overview of nutritional and anti nutritional factors in green leafy vegetables
نویسندگان
چکیده
منابع مشابه
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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An investigation was carried out with nine green leafy vegetables (GLV’s) with their popular varieties most commonly grown in India to determine their biochemical composition. Among leafy vegetables ascorbic acid was found maximum in Chenopod cultivar Bathua Local (60.6 mg/100 g fw.) followed by Pusa Bathua -1 (23.0 mg/100g fw.) and spinach cultivar PS-1 (51 mg/100 g fw.). Significantly high le...
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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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ژورنال
عنوان ژورنال: Horticulture International Journal
سال: 2017
ISSN: 2576-4462
DOI: 10.15406/hij.2017.01.00011