Protein and mineral contents of green leafy vegetables consumed by sokoto population

1986 ◽  
Vol 37 (5) ◽  
pp. 504-506 ◽  
Author(s):  
Sulaiman F. Bawa ◽  
Satya P. Yadav
Keyword(s):  
Leafy Vegetables ◽  
Mineral Contents ◽  
Green Leafy Vegetables

scholarly journals Nutritional Analysis and Mineral Content Determination of Emilia sonchifolia DC

2021 ◽  
Vol 24 (1) ◽  
pp. 54-60
Author(s):  
Md Masud Morshed ◽  
Md Sohel Rana ◽  
Talha Bin Emran ◽  
Md Didaruzzaman Sohel ◽  
Mohammad Hassan Kawsar
Keyword(s):  
Nutritional Assessment ◽  
Energy Content ◽  
Pharmaceutical Journal ◽  
Developed Countries ◽  
Major Elements ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Mineral Contents ◽  
Green Leafy Vegetables ◽  
The Developed Countries

Now-a-days consumption of plant-based foods, including green leafy vegetables are being considered as part of a healthy diet and importance is given on this by almost all health regulatory bodies of the developed countries. The plant, Emilia sonchifolia belongs of the family, Asteraceae. Nutritional composition of the plant and presence of some essential major elements were analyzed by using standard methods. Freshly collected healthy plants were subjected to assessment for different parameters and nutritional content such as moisture, fat, ash, protein, crude fiber, carbohydrate and energy value as well as probable mineral contents. After nutritional assessment it was revealed that, the contents of total moisture, fat, ash, protein, fiber and carbohydrate were 83.18%, 0.938%, 2.84%, 3.11%, 2.84% and 7.042%, respectively. The total energy content of the plant was 52.624 kcal. The results of the nutritional assessment of E. sonchifolia were near to the popular edible spinach of Amaranthus which contained moisture 81.8 - 83.9%, fat 0.3 - 0.5%, ash 2.8 - 3.6%, protein 4.1 - 4.8%, carbohydrate 4.3 - 5.2%, and energy 47 - 51 kcal. Concentration of macro minerals calcium (Ca), potassium (K), magnesium (Mg) and sodium (Na) was found to be 310, 137, 119 and 55 mg/100g, respectively whereas the concentration of micro minerals iron (Fe), copper (Cu), zinc (Zn), manganese (Mn) and chromium (Cr) was observed as 29, 0.17, 1.21, 1.52 and 0.20 mg/100g, respectively which was between the recommended limit. Bangladesh Pharmaceutical Journal 24(1): 54-60, 2021

scholarly journals Effect of Fermentation on Nutritional Composition of Selected Commonly Consumed Green Leafy Vegetables in Nigeria

2014 ◽  
Vol 2 (3) ◽  
pp. 291-297 ◽  
Author(s):  
B.O.T. Ifesan ◽  
O.O. Egbewole ◽  
B.T. Ifesan
Keyword(s):  
Titratable Acidity ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Mineral Contents ◽  
Spontaneous Fermentation ◽  
Green Leafy Vegetables ◽  
Total Titratable Acidity ◽  
Bacillus Spp ◽  
Fermented Vegetables ◽  
Staphylococcus Spp

Fresh leafy vegetables which include Amarathus hybridus (Bush green), Telfairia occidentalis (Fluted pumpkin leaf), Vernonia amygdalina (Bitter leaf) and Pterocarpus mildbraedii (White campwood leaf) were subjected to spontaneous fermentation for 5 days at room temperature. Physicochemical properties (pH, temperature, and total titratable acidity) were monitored during the fermentation. It was observed that the pH (6.8 to 3.78) of all the vegetables decreased steadily as fermentation progressed. However, the temperature (27°C to 34°C) and total titratable acidity expressed as lactic acid equivalent (0.014-0.147) for all the vegetables increased as fermentation progressed. The percentage of occurrence of bacteria isolated from the fermenting mass include Bacillus spp. (39.1%), Lactobacillus spp. (26.1%), Escherichia coli and Staphylococcus spp. (8.7%), Proteus spp., Serratia spp., Citrobacter spp. and Pseudomonas spp (4.3%) respectively. The proximate composition and mineral contents of fermented and unfermented leaves were investigated. Significant increase in ash content was noticed for unfermented (8.07%-15.72%) and for fermented vegetables (12.50%-23.28%). The protein contents of T. occidentalis (24.29%-25.65%), and A. hybridus (14.27%-16.96%) increased significantly after fermentation. A decrease in fiber content was noticed for all fermented vegetables except for V. amygdalina where significant increase was noticed (10.97%-14.55%). Increase in both thiamine (1.37-1.52mg/ml) and niacin (1.32-1.62mg/ml) contents were observed in T. occidentalis after fermentation while significant reductions were recorded for A. hybridus and V. amygdalina. Generally, vitamin C content of the vegetables decreased during fermentation while some increases were recorded in the mineral content of fermented vegetables. DOI: http://dx.doi.org/10.3126/ijasbt.v2i3.11003Int J Appl Sci Biotechnol, Vol. 2(3): 291-297  

Immunity boosting diet during Covid 19

2020 ◽  
Vol 11 (SPL1) ◽  
pp. 832-838
Author(s):  
Roshna Sukheoji Bhutada ◽  
Renu Rathi ◽  
Devyani Dasar
Keyword(s):  
Immune System ◽  
Food Studies ◽  
Egg Yolk ◽  
The Body ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Custard Apple ◽  
The Right ◽  
Daily Physical Activities ◽  
Physiological Reactions

WHO declared Covid 19 /SARS -COV-2 as a global pandemic.Till date, there is no medicine for COVID-19. If the Infection arises in the body then the defence mechanism activated against infection. A recent study suggests that temporarily augmenting the body's immune system in the early stages of COVID-19 can help patient to avoid severe symptoms as it is rightly said prevention is better than cure. Ayurveda approaches to develop physiological reactions to facilitate immunity. Planning of diet is most important to boost immunity.As per many researches to provide supplementary food which contains Zinc, Vitamin C,Vitamin D and immunity boosting foodsuch as citrus natural products, custard apple, apple, papaya is among the Fruits. Vegetables include broccoli, onion, garlic and green leafy vegetables. Nuts, ginger, turmeric, pepper, egg yolk, shellfish, mushroom. The need of the hour is a quick boost to immune system to keep it fit, fighting. One should get the right amount of nutrients from the diet, supplementation regimen to boost immune system.In this review, there are few common supplements and super food studies have been included. It might be a torch bearer as sample menu and their alternatives are given for a normal adult. Needy may change contemplated according to age, sex, body mass index and daily physical activities.

Do dietary patterns and morbidities have a relationship with primary infertility among women? A study from NFHS-4 (2015–16), India

2021 ◽  
pp. 1-16
Author(s):  
Sayeed Unisa ◽  
Kanchan Negi ◽  
Sucharita Pujari ◽  
Vaishali Chaurasia
Keyword(s):  
Dietary Patterns ◽  
Family Health ◽  
Severe Anaemia ◽  
Married Women ◽  
Leafy Vegetables ◽  
Thyroid Disorder ◽  
Daily Consumption ◽  
High Blood Glucose ◽  
Green Leafy Vegetables ◽  
Primary Infertility

Abstract This study assessed the rate of primary infertility and its associated factors among 402,807 currently married women aged 20–49 years in India using National Family Health Survey-4 data collected in 2015–2016. Dietary patterns and selected morbidities were included as independent variables, and socioeconomic variables were considered as covariates. Bivariate and multivariate analyses were done to estimate the prevalence of primary infertility and assess its association with the selected variables, respectively. The rate of primary infertility among currently married women in India in 2015–16 was 1.9% and this was significantly associated with younger age (<35 years), higher age at marriage (≥18 years), urban residence, higher secondary or above education and poverty. The consumption of dairy products (OR = 0.79, CI = 0.73–0.86), dark green leafy vegetables (OR = 0.57, CI = 0.39–0.81) and fruit (OR = 0.88, CI = 0.77–1.01) significantly reduced the odds of primary infertility. Daily consumption of fish and aerated drinks was related to 1.06–1.21 times higher odds of primary infertility. Overweight/obesity, high blood pressure and high blood glucose levels were associated with 1.08–1.21 times elevated odds of primary infertility. Thyroid disorder (OR = 1.38, CI = 1.21–1.60), heart disease (OR = 1.17, CI = 1.16–1.19) and severe anaemia (OR = 1.24, CI = 1.00–1.53) were associated with an increased likelihood of primary infertility among women (OR 1.17–1.39, CI 1.00–1.60). The findings provide compelling evidence that primary infertility among women is related to dietary patterns and morbidities. Interventions and programmes targeting the promotion of healthy diets and lifestyles could be beneficial in addressing the issue of primary infertility among women.

scholarly journals Determinants and Suitability of Carotenoid Reflection Score as a Measure of Carotenoid Status

Nutrients ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 113 ◽  
Author(s):  
Elaine Rush ◽  
Isaac Amoah ◽  
Tung Diep ◽  
Shabnam Jalili-Moghaddam
Keyword(s):  
Body Size ◽  
Health Outcomes ◽  
Daily Intake ◽  
Leafy Vegetables ◽  
Carotenoid Concentration ◽  
Dairy Foods ◽  
Green Leafy Vegetables ◽  
Positive Correlations ◽  
Dark Green ◽  
Negative Health Outcomes

Carotenoids, orange-coloured pigments found in vegetables, fruit, eggs and dairy foods, act as antioxidants and vitamin A precursors in the human body. Skin carotenoid concentration is a biomarker of vegetable and fruit intake. The aim was to identify determinants of skin carotenoid concentration by measuring “Veggie Meter™” carotenoid reflection spectroscopy scores (CRS) from the fingertip of adults with a range of ages, ethnicity and body size. Frequencies of daily intake of vegetables and fruit and weekly intake of pumpkin and carrot, dark green leafy vegetables (DGLV), eggs (yolk), and dairy were determined from a self-completed food-frequency-questionnaire. A total of 571 (324 Women, 247 Men) adults, aged 16 to 85 years, completed measurements. The CRS ranged from 83 to 769, with a median of 327. Women and men did not score differently. For all participants there were negative correlations of CRS with weight (r = −0.312) and BMI (r = −0.338) and positive correlations with weekly intakes of DGLV (r = 0.242) and carrots and pumpkin (r = 0.202). Based on a review of health outcomes associated with plasma carotenoids, 82% of the participants in the current study are at moderate risk, or more, of negative health outcomes. Determinants of carotenoid status were body size, intake of DGLV, carrots and pumpkin, and ethnicity.

Fertilization impacts on green leafy vegetables supplied with slow release nitrogen fertilizers

2015 ◽  
Vol 39 (10) ◽  
pp. 1421-1430 ◽  
Author(s):  
ShuMei Cai ◽  
HaiTao Zhu ◽  
JuanJuan Wang ◽  
TingYuan Yu ◽  
Xiaoqing Qian ◽  
...  
Keyword(s):  
Slow Release ◽  
Leafy Vegetables ◽  
Nitrogen Fertilizers ◽  
Green Leafy Vegetables
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