Proximate Composition of Underutilized Green Leafy Vegetables in Southern Karnataka

Sheela, K.; Nath, Kamal; Vijayalakshmi, D.; Yankanchi, Geeta M.; Patil, R. B.

doi:10.1080/09709274.2004.11905698

Cited by 70 publications

(54 citation statements)

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“…The fat content is 1.10±0.01%. This value is within the range reported in literature for leafy vegetables (Sheela et al, 2004). The crude protein is 5.17±0.17% whilst its crude fibre is 3.53±0.42%.…”

Section: Resultssupporting

confidence: 75%

Proximate and Amino Acid Composition of <i>Celosia argentea</i> Leaves

Ayodele¹,

Olajide²

2011

Nig J Bas App Sci

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ABSTRACT:The proximate, trace metals and amino acids composition of Celosia argentea were determined. The crude fat, fibre and protein contents were moderate with 1.10, 3.53 and 5.17% respectively while high in the ash content (22.43%). Results of the amino acid analysis revealed high contents of the essential amino acids with methionine as the limiting amino acid. Comparing its essential amino acids with the WHO recommended values, the vegetable is adequate in these acids.

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Section: Resultssupporting

confidence: 75%

Proximate and Amino Acid Composition of <i>Celosia argentea</i> Leaves

Ayodele¹,

Olajide²

2011

Nig J Bas App Sci

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“…Iron content was much lower than that for the C. taro and C. tridens as reported by Prabhu and Barret [22] to be 38.8 mg /100g. Sheela et al [23] reported an iron content range from 3.6 to 37.3 mg/100g in green leafy vegetables consumed in Southern Karnataka.…”

Section: Vitamins and Mineralsmentioning

confidence: 99%

Nutrients and antinutrients composition of raw, cooked and sun-dried sweet potato leaves

Mwanri¹,

Kogi-Makau²,

Laswai³

2011

African Journal of Food, Agriculture, Nutrition and Development

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Traditional indigenous vegetables are the most economically efficient source of micronutrients in terms of both land required and production costs per unit. Promotion of production and consumption of such micronutrient-rich foods will improve intakes, the overall diet, and health status. This study aimed to determine nutrient (iron, calcium, vitamin A and ascorbic acid) and anti-nutrient (oxalates and polyphenols) contents in raw, cooked and dried sweet potato leaves Two varieties of sweet potatoes, which were identified as commonly grown for leaves consumption were analyzed at Department of Food Technology, Sokoine University of Agriculture and at the Government Chief Chemist Laboratory Tanzania. The analysis included proximate, nutrient (ascorbic acid, carotenoids, iron and calcium) and anti-nutrient (oxalate and polyphenols) composition. The purple midrib sweet potato leaves were further analyzed for nutrient and anti-nutrient retention after cooking (with and without lemon) and open sun-drying (with and without salting). There was no significant difference (P>0.05) between the two varieties in crude protein, crude lipid and moisture content. The purple midrib sweet potato leaves had significantly (P<0.05) higher ash, crude fibre, carotenoids, calcium and iron contents while the green midrib sweet potato leaves had significantly (P<0.05) higher ascorbic acid content. The polyphenols were about 4 times higher in the purple midrib sweet potato leaves (22.16%) as compared to that of the green ones (5.28%), which had significantly higher oxalate levels (3730 mg/100g). Drying with salt and cooking with lemon reduced polyphenols significantly (p<0.05), with retention of 42% and 56% respectively; while cooking with lemon lowered significantly the oxalate levels. The traditional methods of cooking SPL with addition of lemon is advantageous because it reduces polyphenols while retaining higher levels of minerals, β carotene and vitamin C. Drying with salt results in a nutritionally and organoleptically good product, hence, drying with salt and cooking with addition of lemon is encouraged. Since the sweet potato leaves are harvested more than once before the plant is uprooted, further studies are recommended to assess whether there is variation in nutrient and antinutrient contents in consecutive harvests.

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“…Food is one of the prime needs of humans for good health, labour, productivity and mental development [22], deficiency of protein is widespread and has been cited as the most common form of malnutrition in the developing world [22,23]. Green leafy vegetables are well known for their nutritional importance [22] and they are rich sources of protein, ascorbic acid, carotene, folic acid, riboflavin and minerals like calcium, iron and phosphorus [22,[24][25][26][27]. Vegetables are rich in fiber, antioxidants and many nutrients that are important for human body, in observational studies, eating vegetables is associated with a lower risk of cancer, diabetes and heart diseases [28][29][30][31].…”

Section: Resultsmentioning

confidence: 99%

Comparative analysis of meat and vegetable based meals in wistar rats

GA¹

2016

abp

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From these results it was found that green leafy vegetables are rich sources of protein, fiber and many antioxidants with negligible cholesterol which associates it with a lower risk of cancer, diabetes and heart diseases, while on the other side, meat has the opposite effects of vegetables with many diseases associated with people who consume it frequently. Taken together, it can be concluded that vegetable based meals should be encouraged while excessive meat based meal consumption should be avoided.

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Proximate Composition of Underutilized Green Leafy Vegetables in Southern Karnataka

Cited by 70 publications

References 0 publications

Proximate and Amino Acid Composition of <i>Celosia argentea</i> Leaves

Proximate and Amino Acid Composition of <i>Celosia argentea</i> Leaves

Nutrients and antinutrients composition of raw, cooked and sun-dried sweet potato leaves

Comparative analysis of meat and vegetable based meals in wistar rats

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