scholarly journals Proximate Composition and Nutritive Value of Some Leafy Vegetables from Faisalabad, Pakistan

2021 ◽  
Vol 13 (15) ◽  
pp. 8444
Author(s):  
Mobeen ◽  
Xiukang Wang ◽  
Muhammad Hamzah Saleem ◽  
Abida Parveen ◽  
Sahar Mumtaz ◽  
...  
Keyword(s):  
Large Scale ◽  
Nutritive Value ◽  
Spinacia Oleracea ◽  
Chenopodium Album ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Nutritional Deficiencies ◽  
Health It ◽  
Green Leafy Vegetables ◽  
Dietary Requirements

The supply of nutrients and proximate matter is insufficient to fulfil the dietary needs of the quickly expanding human population. Green leafy vegetables can prove economical sources of minerals, vitamins and fibers to overcome nutritional deficiencies. Five leafy vegetables (Brassica juncea, Spinacia oleracea, Trigonella foenum-graecum, Chenopodium album and Lactuca sativa) were collected from a horticulture garden and vegetable market for the evaluation of their proximate matter and nutritional composition. Their contents of proximate (moisture, ash, fats, fibers, carbohydrates and protein), minerals (Ca2+, K+ and P+) and anti-nutrients were examined using standard protocols. The contents of fats (0.43 mg g−1f.w.) in S. oleracea; fibers (0.8 mg g−1f.w.) in S. olerace; carbohydrates (0.89 mg g−1f.w.); in B. juncea, proteins (0.91 mg g−1f.w.) in L. sativa; and vitamin A (1.18 mg g−1f.w.) in C. album from the horticulture garden were high enough to meet the daily dietary requirements of adults. Tannins were higher in species collected from the market, which is toxic for human health. It is concluded that vegetables of horticulture garden grown in suitable environmental conditions possess better nutritional composition as compared to vegetables purchased from markets. However, a large-scale research is needed for the analysis of vitamins, minerals, antioxidants, anti-nutrients and heavy metals in leafy vegetables. Further research on ethnomedicinal attributes of leafy vegetables is recommended.

scholarly journals Retention of B-Carotene from Leafy Vegetables

2020 ◽  
Vol 3 (6) ◽  
pp. 99-103
Author(s):  
Haribabu Narra
Keyword(s):  
Large Scale ◽  
Spinacia Oleracea ◽  
Leafy Vegetables ◽  
Common Salt ◽  
Table Salt ◽  
Green Leafy Vegetables ◽  
Trigonella Foenum Graecum ◽  
Spinacia Oleracea L ◽  
The Common ◽  
Trigonella Foenum Graecum L

During the present investigations, effect of table salt on retention of ?-carotene from leafy vegetables from Marathwada was studied. Getting vegetables throughout the year is obscure in rain feed area like Marathwada. Retention of nutrition from vegetables is important for health in absence of in adequate preservation techniques. Five different green leafy vegetables which are consumed by the peoples on large scale have been tried during the present piece of work. These vegetables are Spinach (Spinacia oleracea L.), Coriander (Coriandrum sativum L.), fenugreek (Trigonella foenum-graecum L.), Shepu (Anathum graveolens L.) and Cabbage (Brassica oleracea var. capitata L.) which are commonly consumed in Marathwada region. These vegetables were soaked with solution of common Table salt i.e. Sodium Chloride (NaCl) at different concentrations. After analysis it was noted that in Spinach, Coriander, Trigonella and Anthem. The results obtained during the work clearly indicate that, the common salt can act as excellent preservative for retention of ?-carotene from leafy vegetables.

Development of value added products from the leaf powders of dehydrated less utilized green leafy vegetables

2015 ◽  
Vol 45 (2) ◽  
pp. 302-309
Author(s):  
Pallavi Joshi ◽  
Beena Mathur
Keyword(s):  
Nutritive Value ◽  
Value Added ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Appreciable Amount ◽  
Micronutrient Deficiencies ◽  
Limited Information ◽  
Content Type ◽  
Green Leafy Vegetables ◽  
Value Added Products

Purpose – The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green leafy vegetables (GLVs). GLVs are dense in micronutrients and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed GLVs has been studied extensively, but there is limited information available on nutritive value and acceptability of unconventional leafy vegetables. Design/methodology/approach – The nutritional potential and acceptability of leaf mixtures (LMs) prepared from the less-utilized leaves of beet root (Beta vulgaris), carrot (Daucus carota), cauliflower (Brassica oleracea) and turnip (Brassica rapa) which are usually discarded or are used as animal fodder were analyzed in the present study. The LM was prepared by mixing the powders of above-mentioned greens in a definite ratio (1:2:1:1). The LM was analyzed for the proximate, mineral composition (Ca, P, Fe, Cu, Zn, Mn and Mg) and antinutritional factors (oxalate and phenols). In total, 20 different recipes with different levels (0, 5, 10, 15 and 20 per cent) of LM incorporation were prepared and were assessed for quality on the basis of sensory attributes. Findings – The LM contains appreciable amount of proteins, fat, fiber, carbohydrate and calorific value, mineral elements and generally low levels of antinutrients. Products were well-accepted to the level of 10 per cent. Protein, iron and calcium content was significantly (p < 0.05) higher in the LM-incorporated recipes, and the increase was directly proportional to the level of LM incorporated. Originality/value – Dehydrated GLVs are concentrate source of micronutrients and can be used in product formulation. Value addition of traditional products with dehydrated GLVs can be advocated as a feasible food-based approach to combat micronutrient deficiencies.

scholarly journals Proximate, vitamin assays and anti-oxidant properties of an underutilised indigenous vegetable Heliotropium indicum L. (Lamiales: Boraginaceae) in West Africa in enhancing diet diversification

2016 ◽  
Vol 3 (6) ◽  
pp. 337-353
Author(s):  
Muibat Bello ◽  
Tomilayo Amusan ◽  
Oluwole Oladeji
Keyword(s):  
Ascorbic Acid ◽  
High Performance ◽  
Ascorbic Acid Content ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Food Plants ◽  
Sustainable Livelihood ◽  
Green Leafy Vegetables ◽  
Anti Oxidant ◽  
Heliotropium Indicum

Green leafy vegetables are important component of human diets, providing fibre, minerals and vitamins. Recently, non-conventional food plants are incorporated in diet to provide not only nutrient but also traditional treatment for various ailments. In a way to combat the devastating effect of malnutrition, there should be a long term intervention such as dietary diversification which can be achieved by increasing the production of locally produced foods and non-conventional vegetables. This study analysed the nutritional composition and anti-oxidant potential of Heliotropium indicum L. (Lamiales: Boraginaceae). The proximate analyses were carried out using the methods described by the Association of Official Analytical Chemist (AOAC). Vitamins were quantified by high performance liquid chromatography (HPLC). Mineral content were determined by Atomic Absorption Spectrophotometric (AAS) technique. The anti-oxidant activity was tested spectrophotometrically using ascorbic and gallic acid as standards. The nutrient constituents revealed that the fat content ranged between 0.67% +/- 0.05% and ash content ranged between 15.7% +/- 0.04%. Varying levels of vitamins like ascorbic acid, retinol, tocopherols, riboflavin, thiamine and niacin was quantified in the samples. Ascorbic acid content ranged between 622.6 mg/100 g. The aqueous extracts of the samples significantly (P < 0.05) inhibited DPPH radical with an IC50 value of 38 ug/mL. It is evident from this study that these indigenous leafy vegetable which are not widely known and consumed are of high nutritional quality and anti-oxidant potential. This vegetable can contribute significantly to the nutrient requirement of man and could complement the conventional ones in enhancing food security and sustainable livelihood. Hence, their cultivation and consumption should be encouraged.

scholarly journals Nutritional Composition of Neglected Underutilized Green Leafy Vegetables and Fruits in South East Geo-political Zone of Nigeria

2019 ◽  
pp. 1-17
Author(s):  
N. N. Umerah ◽  
N. M. Nnam
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Nutrition Education ◽  
Proximate Composition ◽  
Fruits And Vegetables ◽  
Beta Carotene ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Vegetables And Fruits

Background/Objective: Vegetables and fruits play a highly significant role in food security of the underprivileged in both urban and rural settings. The study was designed to determine the nutritional composition of some neglected underutilized fruits and vegetables in Southeast geopolitical zone of Nigeria. Methodology: The commonly occuring underutilized fruits and vegetables were selected for the study. The food crops were harvested and identified at the Herbarium in the Department of Plant Science and Biotechnology, University of Nigeria Nsukka. Twenty underutilized fruits and vegetables each were cleaned and analysed for nutrients composition using standard methods. Data were presented using descriptive statistics, percentage, mean, standard deviation and frequency. Results: The proximate composition of the fruits ranged from 54.34-80.30% moisture, 0.27-6.21% protein, 0-3.08% fat, 0.28-8.58 % fibre, 0.33-11.05% ash and 9.08-36.61% carbohydrate. The ranges for mineral values of the fruits were iron 0.10-9.60 mg, zinc 0.02-10.30 mg, manganese 0.10-6.60 mg and calcium 5.42-46.50 mg.  The vitamin contents of the fruits ranged from beta-carotene traces -5666.67 RE, ascorbic acid 0-48.82 mg and vitamin E 0 -11.99 mg. The proximate composition of the vegetables ranged from moisture 60.45-91.00%, protein 0.02-6.60%, fat 0.02-2.19%, fibre 0.04-5.01%, ash 0.04-4.20% and carbohydrate 10.30-36.61%. The ranges for mineral values of the vegetables were iron 1.40-14.80 mg, zinc trace-9.40 mg, manganese 0.07-4.80 mg and calcium 18.19-400.00 mg. The vitamin levels of the vegetables were beta-carotene 15.20-1933.33 RE, ascorbic acid 2.40-38.40 mg and vitamin E traces - 6.67 mg. Conclusion: The use of these fruits and vegetables should be encouraged particularly in areas where they are not produced through nutrition education in order to promote the food use of these crops.

scholarly journals Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 960
Author(s):  
Alessandra Fratianni ◽  
Annacristina D’Agostino ◽  
Serena Niro ◽  
Annarita Bufano ◽  
Bruno Paura ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Spinacia Oleracea ◽  
Total Content ◽  
Leafy Vegetables ◽  
Soluble Solids ◽  
Content Increase ◽  
Green Leafy Vegetables ◽  
Essential Components ◽  
The Matrix ◽  
Β Carotene

Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and β-carotene) and tocols in four different green leafy vegetables: Sonchus asper L. Hill, Sonchus oleraceus L., Spinacia oleracea L. and Cichorium intybus L. The total content of the analyzed compounds was determined following the method of alkaline hydrolysis of the matrix and solvent extraction. The leaching of soluble solids after domestic cooking was found to determine a gain in the investigated bioactive compounds in the cooked vegetables, so to cause an apparent content increase in all leafy vegetables, when expressed as mg/100 g dry matter. Considering solid losses, all lipophilic compounds were not affected by boiling; on the contrary, steaming slightly significantly decreased the contents of lutein and β-carotene (on average 20 and 15%, respectively).

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 Mitigation of Arsenic Concentration in Green Leafy Vegetables viz. Cabbage (Brassica oleracea var. capitata), Spinach (Spinacia oleracea), Cauliflower (Brassica oleracea var. botrytis) through Different Biochemical Washing Techniques

2020 ◽  
pp. 53-58
Author(s):  
Sneha . ◽  
Raj Kishore Kumar ◽  
Jajati Mandal ◽  
M. K. Singh ◽  
Ramjeet Yadav
Keyword(s):  
Brassica Oleracea ◽  
Maximum Concentration ◽  
Spinacia Oleracea ◽  
Arsenic Concentration ◽  
Mean Value ◽  
Leafy Vegetables ◽  
Contaminated Site ◽  
Polluted Water ◽  
Green Leafy Vegetables ◽  
Maximum Reduction

The present investigation was carried out for “Mitigation of Arsenic concentration in green leafy vegetables viz. Cabbage (Brassica oleracea var. capitata), Spinach (Spinacia oleracea) and Cauliflower (Brassica oleracea var. botrytis) through different biochemical washing techniques”. The agrarian farmers of Nathnagar block in Bhagalpur district of Bihar mostly cultivate vegetables such as cabbage, spinach, cauliflower etc. The farmers irrigate their farm by the polluted water of Champa-nala (main source of irrigation) which contain huge amount of highly health hazardous waste. The farmers are unaware of the harmful effect of the polluted water that they are using for irrigating vegetables, they feel happy to get the water free of cost for irrigating their crops. The morphology of crop which is irrigated with polluted water seems likely to the crop irrigated with clean water. At maturity, farmers harvest their crops and sell them in their local market which becomes the constituent of our food chain. The results revealed that in cabbage leaf, the maximum concentration of arsenic observed in unwashed samples (T1) was 427.69 ppb, the distance of 50 m away from the contaminated site. The maximum reduction percentage was 27.30% with a mean value of 13.76% observed after employing the treatments T6 (washed with 8% ginger solution). In spinach the maximum concentration of arsenic observed in unwashed samples (T1) was 351.00 ppb, the distance of 50 m away from the contaminated site. The maximum reduction percentage of 30.20% with a mean value of 16.93% of arsenic was observed after employing the treatments T6 (washed with 8% ginger solution) whereas in cauliflower the maximum concentration of arsenic observed in unwashed samples (T1) was 469.06 ppb, the distance of 50 m away from the contaminated site. The maximum reduction of 29.93% with a mean value of 15.37% was observed after employing the treatment T6 (washed with 8% ginger solution). However, the concentrations of Arsenic was higher in unwashed leaves of the vegetables grown in the industrial areas which indicates that industrial discharge causes heavy contamination of soil and eventually their accumulation in plants.

scholarly journals Does dietary nitrate say NO to cardiovascular ageing? Current evidence and implications for research

2018 ◽  
Vol 77 (2) ◽  
pp. 112-123 ◽  
Author(s):  
Mario Siervo ◽  
Filippo Scialò ◽  
Oliver M. Shannon ◽  
Blossom C.M. Stephan ◽  
Ammar W. Ashor
Keyword(s):  
Large Scale ◽  
Metabolic Diseases ◽  
Chronic Kidney Failure ◽  
Leafy Vegetables ◽  
Current Evidence ◽  
Older Individuals ◽  
Green Leafy Vegetables ◽  
Positive Effects ◽  
Age Related ◽  
No Bioavailability

CVD are characterised by a multi-factorial pathogenesis. Key pathogenetic steps in the development of CVD are the occurrence of endothelial dysfunction and formation of atherosclerotic lesions. Reduced nitric oxide (NO) bioavailability is a primary event in the initiation of the atherosclerotic cascade. NO is a free radical with multiple physiological functions including the regulation of vascular resistance, coagulation, immunity and oxidative metabolism. The synthesis of NO proceeds via two distinct pathways identified as enzymatic and non-enzymatic. The former involves the conversion of arginine into NO by the NO synthases, whilst the latter comprises a two-step reducing process converting inorganic nitrate $({\rm NO}_3^ - )$ into nitrite and subsequently NO.Inorganic ${\rm NO}_3^ - $ is present in water and food, particularly beetroot and green leafy vegetables. Several investigations have therefore used the non-enzymatic NO pathway as a target for nutritional supplementation (${\rm NO}_3^ - $ salts) or dietary interventions (high-${\rm NO}_3^ - $ foods) to increase NO bioavailability and impact on cardiovascular outcomes. Some studies have reported positive effects of dietary ${\rm NO}_3^ - $ on systolic blood pressure and endothelial function in patients with hypertension and chronic heart failure. Nevertheless, results have been inconsistent and the size of the effect appears to be declining in older individuals. Additionally, there is a paucity of studies for disorders such as diabetes, CHD and chronic kidney failure. Thus, whilst dietary ${\rm NO}_3^ - $ supplementation could represent an effective and viable strategy for the primary and secondary prevention of age-related cardiovascular and metabolic diseases, more large-scale, robust studies are awaited to confirm or refute this notion.

Retention of Xanthophylls in Green Foliar Vegetables after Different Food Preparations

2018 ◽  
Vol 55 (3) ◽  
pp. 241
Author(s):  
P. S Prasanthi ◽  
M. Vishnuvardhana Rao ◽  
Bhaskarachary K
Keyword(s):  
Spinacia Oleracea ◽  
Hibiscus Cannabinus ◽  
Leafy Vegetables ◽  
Cooking Method ◽  
Total Carotenoids ◽  
Nutrient Contents ◽  
Green Leafy Vegetables ◽  
Basella Alba ◽  
Domestic Processing ◽  
Lutein Content

Green leafy vegetables (GLV) are rich sources of micronutrients, which have many health benefits and have the potential to combat the problem of malnutrition. However, domestic processing and cooking alter the nutrient contents. To study the retention of xanthophylls after processing, ten different GLV which are commonly available and regularly consumed, were analysed for total carotenoids, lutein, zeaxanthin and violaxanthin in both raw and cooked forms. In the unprocessed GLV, the lutein content on dry basis ranged from 341 mg/kg in Murraya koenigii to 959 mg/kg in Spinacia oleracea while zeaxanthin ranged from traces in Coriandrum sativum and Rumex acetosa to 15.45 mg/kg in Basella alba. In the case of violaxanthin, while it was not detectable in Hibiscus cannabinus, Amaranthus viridis had 794 mg/kg. The total carotenoids, lutein, zeaxanthin and violaxanthin in the processed GLV varied based on the variety of leafy vegetable cooked and the method of cooking. Microwave cooking followed by steaming were the most recommended method, while deep frying drastically reduced the total carotenoids and xanthophyll content followed by sautéing with oil. Overall, different methods of cooking resulted in changes in the phytochemical composition which are due to various factors such as leaf matrix, cooking method, cooking time and temperature.

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