Determination of the Nutritional and Anti-Methanogenic Properties of Some Green Plants as Food

This study aims to determine the nutrients of some green plants and their anti-methanogenic potentials with in vitro gas production techniques. For this purpose, lettuce, purslane, sorrel, parsley, dill, cress, mint were examined. The highest dry matter was found dill plant 21.78% lowest lettuce 7.24%. average protein be 30.58%. net observed sorrel 66.66, value purslane 27.66. In study, it determined that showed high properties. Broccoli, celery, mint, leek, onion, parsley moderate properties; Chard, cress spinach low entirely. However, must vivo experiments.