Food-Chemical Studies on Leafy Vegetables (II)
نویسندگان
چکیده
منابع مشابه
Freshly Eaten Leafy Vegetables: A Source of Food Borne Pathogens?
The microbiological quality of selected fresh vegetables; lettuce, cabbage, mukunuwenna, gotukola, and tomato were assessed from different market types in the Kandy district. Fifty samples of each vegetable were tested for viable bacterial count (VBC), Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7, before and after washing using tap water. The average VBC in unwashed vege...
متن کاملAntioxidant and Nutritional Activity Studies of Green Leafy Vegetables
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...
متن کاملChemical composition of some underutilized green leafy vegetables of Sonitpur district of Assam, India
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...
متن کاملNutritional 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) ...
متن کاملPerchlorate and nitrate in leafy vegetables of North America.
In previous studies trace levels of perchlorate were found in lettuce (Lactuca sativa L.) irrigated with Colorado River water, which is contaminated with low levels of perchlorate from aerospace and defense related industries. In this paper, we report the results of a survey conducted across North America to evaluate the occurrence of perchlorate in leafy vegetables produced outside the lower C...
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ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1968
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.21.43