Uncultivated Brazilian Green Leaves are Richer Sources of Carotenoids than are Commercially Produced Leafy Vegetables

Kobori, Cíntia Nanci; Amaya, Delia B. Rodriguez

doi:10.1177/156482650802900408

Cited by 62 publications

(23 citation statements)

References 43 publications

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“…35 Wild-growing green leafy vegetables are generally richer sources of various micronutrients than exotic or commercially produced leafy vegetables. [35][36][37] This study confirms the general belief that information on African leafy vegetables is passed down over generations. There are, however, indications from the KZN sites that clinics and radio are also an important source of information on imifino, pointing to these as potentially worthwhile communication channels for nutritional promotion of these leaves.…”

Section: Discussionsupporting

confidence: 75%

African leafy vegetables consumed by households in the Limpopo and KwaZulu-Natal provinces in South Africa

Faber

Oelofse

Jaarsveld

et al. 2010

South African Journal of Clinical Nutrition

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Section: Discussionsupporting

confidence: 75%

African leafy vegetables consumed by households in the Limpopo and KwaZulu-Natal provinces in South Africa

Faber

Oelofse

Jaarsveld

et al. 2010

South African Journal of Clinical Nutrition

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“…Coriander (Coriandrum sativum) had β-carotene in the range of 5404-5728 µg/100 g and results are in agreement with earlier published data [8,10,20]. Higher values of 67500 µg of β-carotene/100 g have been reported in coriander leaves in a study conducted in south India [21].…”

Section: Green Leafy Vegetablessupporting

confidence: 81%

“…Kulfa leaves or paruppu keerai (Portulacaoleracea) were found to be a good source of β-carotene (3588-3991 µg/100 g), with nearly similar amounts (3200 µg of β-carotene per 100 g) being reported by authors from Brazil [20]. Higher amounts of 27050 µg of β-carotene per 100 g in paruppu keerai of Mysore, India [21] have been reported.…”

Section: Tubers and Other Vegetablesmentioning

confidence: 72%

“…There are many edible varieties of amaranth in different parts of the world. It has been reported that Amaranthus viridis had β-carotene content in the range of 3200 µg/100 g to 58950 µg/100 g [11,[19][20][21]24,27]. It has been reported that other species like Amaranthus cruentus from south India had 7600 µg of β-carotene content per 100 g [27] while Amaranthus tricolor had 1601 µg to 9600 µg of β-carotene/100 g reported in other studies [10][11]19,[27][28][29][30].…”

Section: Green Leafy Vegetablesmentioning

confidence: 99%

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β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Pritwani¹,

Mathur²

2017

J Nutr Food Sci

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Most of the vitamin A in the diet comes from plant food sources in developing countries. This study was designed with an objective of determining β-carotene content of a total of 26 types of green leafy vegetables, tubers, other vegetables and fruits obtained from four wholesale markets in Delhi, India using HPLC. There was a wide variation in β-carotene content of green leafy vegetables, with means ranging from 2199 µg/100 g in Basella rubra to 7753 µg/100 g in Amaranthus gangeticus. A large variation was observed in β-carotene content of fruits and the mango varieties tested, ranging from undetectable levels in strawberry and 808.60 µg/100 g in totapuri mango up to 11789 µg/100 g in alphonso mango. Approximately 65 g and 100 g of a green leafy vegetable would meet daily requirement of a preschooler and older child/adult respectively. Mango has considerable amount of β-carotene, and consuming a medium-sized bowl by preschool children would meet 99% of Recommended Dietary Allowances (RDA). The information generated is useful in identifying types of fruits and vegetables with higher concentration of the provitamin A in low income economies where fruits and vegetables are expensive. Individuals need to consume only small quantities of these vitamin A rich foods to meet daily requirement.

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“…1) (Kimura and Rodriguez-Amaya, 2002;Kobori and Rodriguez-Amaya, 2008). The absolute concentrations differ considerably.…”

Section: Current Knowledge On the Carotenoid Composition Of Foodsmentioning

confidence: 91%

Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review

Rodriguez–Amaya

2010

Journal of Food Composition and Analysis

209

123

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Uncultivated Brazilian Green Leaves are Richer Sources of Carotenoids than are Commercially Produced Leafy Vegetables

Abstract: The indigenous leaves investigated are richer sources of carotenoids than are commercially produced leafy vegetables.

Cited by 62 publications

References 43 publications

African leafy vegetables consumed by households in the Limpopo and KwaZulu-Natal provinces in South Africa

African leafy vegetables consumed by households in the Limpopo and KwaZulu-Natal provinces in South Africa

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review

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