DISTRIBUTION OF MINERALS AND VITAMINS IN DIFFERENT PARTS OF LEAFY VEGETABLES¹

Abstract

The nutritive value of leafy vegetables as they are eaten depends not only upon the nutritive value of the vegetables themselves and the methods used in cooking them but also upon methods of preparation, whether the vegetables are to be cooked or eaten raw.Preferences exist f o r certain parts of the edible portion of the plant. Thus the outer green leaves of cabbage and head lettuce are frequently discarded before the vegetables are eaten. Another custom existing in the South. according to Sheets, Frazier, and Dickins (1931),' is to discard the petioles or stems, and perhaps also a large part of the midrib of the leaves of certain vegetables when they are being prepared f o r cooking, unless they are young and tender. The reasons given for discarding the petiole and midrib are that the cooked greens are more palatable and require less time to cook when the petiole and midrib are not included.Since the most important nutrients supplied by leafy vegetables are minerals and vitamins, a knowledge of the relative amounts supplied by different parts of the plant is needed if the whole plant is not eaten. Moreover, the possibility of concentrating these nutrients by using only those parts of plants which contain the largest quantities should not be overlooked when one is dealing with such bulky foods as leafy vegetables. It has, therefore, seemed worth while t o report information accumulated over a period of years on the iron content of different parts of leafy vegetables as well as additional information on the iron, calcium, and phosphorus contents of some of these vegetables and of turnip greens grown in different localities from the same seed. Data on the iron content of green and bleached asparagus have also been included, because it was

Home Practices and the Nutritive Value of Fruits and Vegetables

“…Sheets, Leonard, and Gieger (1941) found that the leaves of collards, m~istard, lamb's quarters, and pokeweed contained about tnice as mnch iron as the petioles and two or three times as much iron as the petioles and stalks combined. The leaf blades of mustard and turnip tops contained from three to four times as much iron as their petioles and midribs.…”

ASCORBIC ACID CONTENT, COLOR, AND PALATABILITY OF FRESH AND PROCESSED SWISS CHARD AND BEET GREENS1,2

“…Fenton, Tressler, Camp, and King (1937) found the total ascorbic acid content of fresh raw Fordhook chard t o be 3.6 mg. per gram (dry weight) by the dye-titration method. Sheets, Leonard, and Gieger (1941) and Fenton et al (1937) collected data which showed that the leaf portion of raw fresh Swiss chard was a good source of vitamin C, while the stem was a poor source. Sheets et al (1941) found that the leaf blade contained 86.6 per cent of the ascorbic acid of the entire leaf.…”

“…that the leaf portion of raw fresh Swiss chard was a good source of vitamin C, while the stem was a poor source. Sheets et al (1941) found that the leaf blade contained 86.6 per cent of the ascorbic acid of the entire leaf.…”

“…Sheets et al (1941) found that the leaf blade contained 86.6 per cent of the ascorbic acid of the entire leaf.…”

“…Fenton, Tressler, Camp, and King (1937) found the total ascorbic acid content of fresh raw Fordhook chard t o be 3.6 mg. per gram (dry weight) by the dye-titration method. Sheets, Leonard, and Gieger (1941) and Fenton et al (1937) collected data which showed…”