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

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.

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

British Food Journal ◽

10.1108/bfj-03-2018-0142 ◽

2019 ◽

Vol 121 (2) ◽

pp. 411-425 ◽

Cited By ~ 3

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.

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Effect of cooking on the nutritive value of common food plants of Tanzania: Part 1—Vitamin C in some of the wild green leafy vegetables

Food Chemistry ◽

10.1016/0308-8146(83)90056-0 ◽

1983 ◽

Vol 10 (3) ◽

pp. 205-210 ◽

Cited By ~ 16

Author(s):

N Sreeramulu

Keyword(s):

Vitamin C ◽

Nutritive Value ◽

Leafy Vegetables ◽

Food Plants ◽

Green Leafy Vegetables ◽

Common Food

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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

South African Journal of Clinical Nutrition ◽

10.1080/16070658.2019.1652963 ◽

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

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

British Journal Of Nutrition ◽

10.1079/bjn20041130 ◽

2004 ◽

Vol 91 (6) ◽

pp. 1005-1011 ◽

Cited By ~ 69

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.

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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

Current Developments in Nutrition ◽

10.1093/cdn/nzaa043_026 ◽

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 < $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 < 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 < 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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Effect of Different Cooking Methods on the Content of Vitamin C, Phenolics and Minerals in Several Green Leafy Vegetables

Pakistan Journal of Nutrition ◽

10.3923/pjn.2020.160.165 ◽

2020 ◽

Vol 19 (4) ◽

pp. 160-165

Author(s):

Fauzan Azima ◽

Alfi Asben ◽

Cesar Welya Refdi ◽

H. Surya Aulia ◽

Daimon Syukri

Keyword(s):

Vitamin C ◽

Leafy Vegetables ◽

Cooking Methods ◽

Green Leafy Vegetables

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Therapeutic Potential of Vitamin C: An Overview of Various Biological Activities

International Journal of Pharmaceutical Quality Assurance ◽

10.25258/ijpqa.10.4.8 ◽

2019 ◽

Vol 10 (04) ◽

pp. 605-612

Author(s):

Lata Rani ◽

Neelam Sharma ◽

Sukhbir Singh ◽

Ajmer Singh Grewal

Keyword(s):

Vitamin C ◽

Therapeutic Potential ◽

Biological Activities ◽

The Body ◽

Water Soluble ◽

Leafy Vegetables ◽

High Dose ◽

Black Currant ◽

Green Leafy Vegetables ◽

Age Related

Vitamins are vital nutrients that are required for different body functions properly, and they are provided to the body externally through diet. Vitamin C, also known as ascorbic acid, is an essential nutrient that is required for the proper running of different body functions. It is a water-soluble vitamin and lost during the processing of food. The main sources of vitamin C are citrus fruits (kakadu plum, acerola cherries, guavas, kiwi, lemon, lychees, kale, oranges, peaches, tomatoes, black currant, thyme, parsley, rose hips, kale and strawberries), green leafy vegetables (chilli peppers, tomato, sweet yellow peppers, parsley, brussel sprouts, potatoes, mustard spinach and broccoli), fortified cereal and some animals. Vitamin C deficiency leads to scurvy, which mainly affects older, malnourished adults. Vitamin C acts as a strong antioxidant, and this property enriches various biological activities. It is believed that high dose of vitamin C may help in reducing the risk of various diseases like cancer, diabetes, cardiovascular disorders, blood pressure, respiratory syndromes, common cold, reproduction, cognitive diseases, skin problems, age-related muscular degeneration, cataract and may enhance immunity. This mini-review article has been planned to discuss sources, deficiency symptoms, daily requirements, therapeutic potential, and various biological activities of vitamin C. Various therapeutic and pharmacological activities of vitamin C will be discussed in detail with suitable examples.

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Chemical Composition of Some Leafy Vegetables of Bangladesh

Dhaka University Journal of Science ◽

10.3329/dujs.v61i2.17070 ◽

2013 ◽

Vol 61 (2) ◽

pp. 199-201 ◽

Cited By ~ 5

Author(s):

Kamal Karmakar ◽

Tanvir Muslim ◽

Md Azizur Rahman

Keyword(s):

Chemical Composition ◽

Vitamin C ◽

Ash Content ◽

Leafy Vegetables ◽

Good Source ◽

Total Vitamin ◽

Fresh Sample ◽

Green Leafy Vegetables ◽

Fresh Vegetable ◽

Vegetable Sample

The chemical composition, such as water, ash, iron and total vitamin C content, of 28 green leafy vegetables were analyzed in this investigation. The water content of the leafy vegetables varied between 83.8 to 95.5 g/100 g fresh vegetable sample. The ash content of the samples varied between 8.0 to 22.6 g /100 g of dry vegetable powder. The iron content of the leafy vegetables varied from 11.8 to 78.2 mg/100 g of dry sample and the total vitamin C content varied from 191.5 to 21.6 mg/100 g of fresh sample. These findings conclusively suggest that the locally available leafy vegetables are good source of water, minerals, iron and vitamin C. DOI: http://dx.doi.org/10.3329/dujs.v61i2.17070 Dhaka Univ. J. Sci. 61(2): 199-201, 2013 (July)

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