Antioxidative properties of 34 green leafy vegetables

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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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ژورنال

عنوان ژورنال: Journal of Functional Foods

سال: 2016

ISSN: 1756-4646

DOI: 10.1016/j.jff.2016.07.015