Nutritional Importance of Some Leafy Vegetables Available in Bangladesh
نویسندگان
چکیده
منابع مشابه
Antioxidant Potential of Common Leafy Vegetables in Bangladesh
Amount of polyphenols, flavonoids, anthocyanins in ethanol extracts and antioxidant activity of both ethanol and lipophilic extracts of common leafy vegetables in Bangladesh were compared. Among the 12 leafy vegetables, Ipomoea aquatica Forssk. showed the highest content of total polyphenols (38.9 mg gallic acid equivalent (GAE)/g extract) and flavonoids (23.2 mg (+)-catechin equivalent (CE)/g ...
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The nutritional potential of five wild edible leaves of the plant e.g. Chenopodium album, Alternanthera philoxeroides, Homalomena aromatica, Zanthoxylum rhetsa and Cajanus indicus collected from Meghalaya state in India were evaluated by determining proximate and phytochemical composition. These plants are used by the local people of Meghalaya state in India as their food. The present study rev...
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In this study the nutritional values of three woody leafy vegetables commonly consumed in the south eastern Nigeria were investigated. Fresh edible leaves of Heinsia crinata, Lasienthera africana and Pterocarpus mildbraedii were collected from the wild stands. Proximate analyses were carried out to evaluate their nutritional values vis-à-vis moisture, ash, fibre, protein, lipid, carbohydrate an...
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 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) ...
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ژورنال
عنوان ژورنال: Pakistan Journal of Biological Sciences
سال: 2004
ISSN: 1028-8880
DOI: 10.3923/pjbs.2004.1380.1384