Studies on Exploration of the Proximate Composition, Physical Attributes and Qualitative Phytochemical Analysis of Fresh Coriander Leafy Vegetables

The present investigation was undertaken in the Department of Processing and Food Engineering, College Agricultural Raichur to study different properties fresh coriander leafy vegetable like proximate composition, physical bio-chemical properties. It found that moisture content, carbohydrate, crude protein, fat, fiber ash content were 85.65, 4.26, 3.08, 0.3, 2.09 4.62 %, respectively. total flavonoids, phenols, chlorophyll ascorbic acid ß-carotene be 318.40, 76.69, 222.36, 160.36, 34.32 mg/100 g, Overall, combination characteristics, underscores nutritional value potential health benefits vegetables. Incorporating into diets can provide essential nutrients bioactive compounds, enhancing both flavor well-being individuals.