Nutritional Compositions of Selected Green Leafy Vegetables in Oyo State, Nigeria
نویسندگان
چکیده
منابع مشابه
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: Asian Journal of Applied Chemistry Research
سال: 2018
ISSN: 2582-0273
DOI: 10.9734/ajacr/2018/v1i19605