scholarly journals Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents

2019 ◽  
pp. 1-6
Author(s):  
Shirley Isibhakhomen Ejoh ◽  
Faustina Dufie Wireko-Manu ◽  
David Page ◽  
Catherine MGC Renard
Keyword(s):  
Vitamin C ◽  
Leafy Vegetables ◽  
Mineral Contents ◽  
Green Leafy Vegetables ◽  
Farming Community ◽  
South West

scholarly journals Prevalence of intestinal parasites in vegetables sold in major markets in Ibadan city, south-west Nigeria

1970 ◽  
Vol 21 (1) ◽  
pp. 7-12
Author(s):  
A Adejumoke ◽  
O Morenikeji
Keyword(s):  
Intestinal Parasites ◽  
Strongyloides Stercoralis ◽  
Leafy Vegetables ◽  
Plant Tissues ◽  
Green Leafy Vegetables ◽  
Vegetable Samples ◽  
Sedimentation Technique ◽  
South West ◽  
High Prevalence ◽  
The City

Studies were carried out in Ibadan City, South-West Nigeria between March and June 2011, to determine the prevalence of intestinal parasites in vegetables sold in various markets within the city. Fifty samples each of 5 different vegetable types, Cabbage (Brassica deracea), Lettuce (Lactus sativa), Carrot (Daucus carota), Cucumber and green leafy vegetables were bought randomly from five different markets and examined for parasites in the laboratory using sedimentation method. Results show that 29(11.6%) out of the 250 vegetable samples examined had intestinal parasites. The prevalence of intestinal parasites in these plant tissues was found to be 22.0% in Cabbage, 14.0% in Carrot, 12.0% in lettuce and 10.0% in Green leafy vegetables. No parasites were detected in the 50 cucumber samples. Intestinal parasites detected included ova of Ascaris lumbricoides (51.7%), Hookworm larvae (27.6%) and larvae of Strongyloides stercoralis (20.7%). This study shows a high prevalence of intestinal parasites on vegetables in Ibadan markets and the need for public enlightenment campaigns on the danger of consuming inadequately washed and raw vegetables.KEYWORDS: Intestinal parasites, vegetable, market, sedimentation technique, South-West Nigeria.

scholarly journals Vitamin-C and Mineral Composition Analysis of Some Fresh Vegetables in Patuakhali, Bangladesh

2021 ◽  
pp. 78-88
Author(s):  
Sadman Sakib Sabuj ◽  
A. K. M. Faruk-E-Azam ◽  
Md. Shahidul Islam ◽  
Md. Nizam Uddin ◽  
Md. Nazrul Islam ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cucumis Sativus ◽  
The Body ◽  
Leafy Vegetables ◽  
Potassium Content ◽  
Chemistry Laboratory ◽  
Appreciable Amount ◽  
Composition Analysis ◽  
Green Leafy Vegetables ◽  
Fresh Vegetables

Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology University, Patuakhali during the period of January to June 2019. Vitamin C, calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), phosphorus (P) contents were determined with the flame emission spectrophotometer. Results: Vitamin-C was higher in Momordica charantia (87.0 mg/100 g) and lower in Vigna unguiculata (0.10 mg/100g). Calcium and magnesium of the green leafy vegetables were in the range of 191.0 - 12.0 mg/100g and 210.1- 9.0 mg/100g respectively. Sodium content largely varied from 58.1- 2.1 mg/100g in which Amaranthus cruentus content higher and Cucumis sativus had the lower content. The highest potassium content was recorded in Cucurbita pepo (384.0 mg/100g) and the lowest potassium content was found in Cucumis sativus (144.20 mg / 100g). Phosphorus content was ranged between 108.0 -13.0 mg /100 g in all the green leafy vegetables. There were significant correlations between mineral contents. Conclusion: These results revealed that selected vegetables contain an appreciable amount of vitamin C and minerals and should be included in diets as a supplement of daily allowance needed by the body.

Nutritional and phytochemical content of Swiss chard from Montenegro, under different fertilization and irrigation treatments

2019 ◽  
Vol 121 (2) ◽  
pp. 411-425 ◽  
Author(s):  
Ljubica Ivanović ◽  
Ivana Milašević ◽  
Ana Topalović ◽  
Dijana Ðurović ◽  
Boban Mugoša ◽  
...  
Keyword(s):  
Vitamin C ◽  
Water Extract ◽  
Leafy Vegetables ◽  
Appreciable Amount ◽  
Content Type ◽  
Mean Values ◽  
Phytochemical Content ◽  
Green Leafy Vegetables ◽  
Swiss Chard ◽  
Irrigation Treatments

Purpose The purpose of this paper is to evaluate both nutrient and phytochemical content of Swiss chard grown under different fertilization and irrigation treatments and the effect of these treatments on the tested parameters. Design/methodology/approach Samples of fresh Swiss chard were collected from the experimental field of Ljeskopolje, Montenegro, where chard was grown under different fertilization and irrigation treatments. Swiss chard samples were analyzed for nutritional and antioxidant parameters. Findings In this study, the authors found that 100 g of Swiss chard is a good source of total chlorophyll (47.13 mg), carotenoids (9.85 mg), minerals as well as vitamin C (26.88 mg) expressed as mean values. Total phenol and flavonoid compounds content were (138.59 µg gallic acid equivalent (GAE) and 11.91 µg catechin equivalent (CAE) per mg of water extract, respectively), also expressed as mean values. The total antioxidant capacity (IC50 values) determined by 1,1-diphenyl-2-picrylhydrazyl assay ranged from 2.93 to 4.44 mg/mL of aquatic water extract. Different fertilization regimes affected the following parameters: phosphorous, protein content, chlorophyll a, chlorophyll b and vitamin C (p<0.05), while different irrigation regimes did not have any effect on the tested parameters (p>0.05), while interaction effect between fertilization and irrigation was found only for sodium and copper (p<0.05). Originality/value Swiss chard produced in Montenegro on a sandy clay loam soil with acid reaction contains appreciable amount of minerals, crude fibers, vitamin C, chlorophylls, carotenoids and polyphenols. The nutrient and phytochemical content of chard is equal or superior to other green leafy vegetables which are considered as functional food. It was identified as a potentially rich source of essential nutrients and phytochemical compounds. The promotion of higher consumption and production of Swiss chard may represent a natural and sustainable alternative for improving human health.

scholarly journals Vitamin C, iron and zinc levels of selected African green leafy vegetables at different stages of maturity

2018 ◽  
Vol 17 (17) ◽  
pp. 567-573 ◽  
Author(s):  
Frederick Mamboleo Teddy ◽  
Mbonea Msuya John ◽  
Wendelin Mwanri Akwilina
Keyword(s):  
Vitamin C ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Iron And Zinc ◽  
Zinc Levels

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 Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain

2004 ◽  
Vol 91 (6) ◽  
pp. 1005-1011 ◽  
Author(s):  
Reina García-Closas ◽  
Antonio Berenguer ◽  
María José Tormo ◽  
María José Sánchez ◽  
José R. Quirós ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Mediterranean Country ◽  
Citrus Fruits ◽  
Cross Sectional ◽  
Dietary History ◽  
Green Leafy Vegetables ◽  
Β Carotene

A cross-sectional study was conducted within the Spanish cohort of the European Prospective Investigation in Cancer and Nutrition to assess the principal food sources of vitamin C, vitamin E, α-carotene, β-carotene, lycopene, lutein, β-cryptoxanthin and zeaxanthin in an adult Spanish population. The study included 41 446 healthy volunteers (25 812 women and 15 634 men), aged 29–69 years, from three Spanish regions in the north (Asturias, Navarra and Guipúzcoa) and two in the south (Murcia and Granada). Usual food intake was estimated by personal interview through a computerized version of a dietary history questionnaire. Foods that provided at least two-thirds of the studied nutrients were: fruits (mainly oranges) (51 %) and fruiting vegetables (mainly tomato and sweet pepper) (20 %) for vitamin C; vegetable oils (sunflower and olive) (40 %), non-citrus fruits (10 %), and nuts and seeds (8 %) for vitamin E; root vegetables (carrots) (82 %) for α-carotene; green leafy (28 %), root (24 %) and fruiting vegetables (22 %) for β-carotene; fruiting vegetables (fresh tomato) (72 %) for lycopene; green leafy vegetables (64 %) for lutein; citrus fruits (68 %) for β-cryptoxanthin; citrus fruits (43 %) and green leafy vegetables (20 %) for zeaxanthin. In conclusion, the main food sources of nutrients with redox properties have been identified in a Mediterranean country. This could provide an insight into the interpretation of epidemiological studies investigating the role of diet in health and disease.

scholarly journals Chronic Kidney Disease (CKD) Patients Who Receive SNAP Benefits Have a Higher Risk of Food Insecurity, Poorer Diet Quality, and Lower Vegetable Intake Than Those Who Don't

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 175-175
Author(s):  
Giaynel Cordero ◽  
So Yeon Pak ◽  
Vincent Wong ◽  
Donna Lee ◽  
Daniel Laor ◽  
...  
Keyword(s):  
Kidney Disease ◽  
Vitamin C ◽  
Inner City ◽  
Food Insecurity ◽  
Healthy Eating Index ◽  
Leafy Vegetables ◽  
Or Education ◽  
Chi Square ◽  
Green Leafy Vegetables ◽  
Dark Green

Abstract Objectives Many CKD/ESKD pts rely on SNAP benefits to help offset the cost of food. We studied the association of SNAP benefits with food insecurity and dietary habits in our inner-City population. Methods A face-to-face survey was conducted with a sample of patients from inner-city CKD (23), dialysis (24), and transplant (33) clinics. As SNAP usage was similar across all clinics data were pooled. Diet was assessed using 24-hour recall and analyzed using ASA24 software. The Healthy Eating Index was scored using the HEI-15, with a value below 50 considered poor. Food security was evaluated using the question “In the last 12 months did you ever eat less than you think you should because there wasn't enough money for food?”. All comparisons were by t-test except where noted. Results Mean age was 54.7 ± 1.7. There were 46 (58%) men and 34 (42%) women with 65 Black, 5 Asian, 5 Hispanic, and 4 others. 34 people (42.5%) had an income &lt; $20 K, with 22 (27.4%) between $20 K and 40 K. 21 (26.3%) were employed. 42 people (44.2%) participated in SNAP in the last year and 53 (55.8%) did not. There was no significant difference in age, gender, years in the US, or education level between the SNAP recipients (SNAP-Y) and those who did not receive. SNAP-Y were less likely to be employed (10% vs 39%, P &lt; 0.5 by Chi square) and reported more food insecurity (23% vs 2%, P = 0.007 by Chi-square). SNAP-Y ate a poorer diet by HEI (53.0 ± 7.2 vs 59.6 ± 1.6, P = 0.015), ate less fiber (11.5 ± 6.9 vs 15.5 ± 1.04, P = 0.009), less magnesium (234 ± 16.9 vs 298 ± 23.8, P = 0.05), less vitamin C (54.9 ± 9.4 vs 99.1 ± 16.6, P = 0.025), fewer total vegetables (1.15 ± 0.25 vs 1.77 ± 0.18, P &lt; 0.05), and fewer dark green leafy vegetables (0.4 ± 0.5 vs 0.5 ± 0.12, P = 0.009). There was no difference in intake of total calories, sodium, protein, fat or total carbohydrate intake. Conclusions In our population: 1. Patients who received SNAP benefits reported more food insecurity. 2. All patients had poor adherence to Dietary Guidelines but SNAP recipients were worse, ate less fiber, magnesium and vitamin C and ate fewer vegetables, including dark green leafy vegetables. 3. As data suggest that plant-based eating may be advantageous for patients with kidney disease, and most Greenmarkets in our neighborhood take SNAP, these latter findings are particularly concerning and warrant further study to discern if this is an issue of cost or education. Funding Sources None.

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