Chemical composition of some underutilized green leafy vegetables of Sonitpur district of Assam India

Saha J., . and Biswal A. K., . and Deka S. C., . Chemical composition of some underutilized green leafy vegetables of Sonitpur district of Assam India. pp. 1466-1473. ISSN 22317546

The objective of this study was to analyze the nutritional antinutritional and mineral compositions of eight locally available underutilized green leafy vegetables of Sonitpur district of Assam India. Moisture and ash of the green leafy vegetables were in the range of 71.74-98.20 g / 100 g and 8.23-26.01 g / 100 g respectively. Fiber was higher in Basella rubra (8.61 g / 100 g) and lower in Moringa oleifera and Amaranthus viridis (0.25 g / 100 g). Protein content largely varied from 2.29-18.56 g / 100 g whereas carbohydrate ranged from 5.45-11.16 g / 100 g respectively. Ascorbic acid was higher in Diplazium esculentum (23.59 mg / 100 g) and lower in Brassica nigra (8.50 mg / 100 g) -carotenoid ranged between 4.65-18.90 mg / 100 g in all the green leafy vegetables. Antioxidant and phenolic contents of the green leafy vegetables were almost similar. Brassica nigra had the highest iron content (241.20 mg / 100 g) and Moringa oleifera recorded the lowest iron content (29.40 mg / 100 g). Calcium potassium was almost in same range in leafy vegetables whereas sodium varied from 29.00-116.66 mg / 100 g respectively. Highest zinc content was recorded in Brassica juncea and Chenopodium album (7.50 mg / 100 g) and lowest zinc content was found in Moringa oleifera (1.50 mg / 100 g). Green leafy vegetables are the powerhouse of health promoting phytochemicals and can be used by the people of all ages and are useful to alleviate and combat many deficiency diseases.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(04)%202015/(22).pdf

Abstract

The objective of this study was to analyze the nutritional antinutritional and mineral compositions of eight locally available underutilized green leafy vegetables of Sonitpur district of Assam India. Moisture and ash of the green leafy vegetables were in the range of 71.74-98.20 g / 100 g and 8.23-26.01 g / 100 g respectively. Fiber was higher in Basella rubra (8.61 g / 100 g) and lower in Moringa oleifera and Amaranthus viridis (0.25 g / 100 g). Protein content largely varied from 2.29-18.56 g / 100 g whereas carbohydrate ranged from 5.45-11.16 g / 100 g respectively. Ascorbic acid was higher in Diplazium esculentum (23.59 mg / 100 g) and lower in Brassica nigra (8.50 mg / 100 g) -carotenoid ranged between 4.65-18.90 mg / 100 g in all the green leafy vegetables. Antioxidant and phenolic contents of the green leafy vegetables were almost similar. Brassica nigra had the highest iron content (241.20 mg / 100 g) and Moringa oleifera recorded the lowest iron content (29.40 mg / 100 g). Calcium potassium was almost in same range in leafy vegetables whereas sodium varied from 29.00-116.66 mg / 100 g respectively. Highest zinc content was recorded in Brassica juncea and Chenopodium album (7.50 mg / 100 g) and lowest zinc content was found in Moringa oleifera (1.50 mg / 100 g). Green leafy vegetables are the powerhouse of health promoting phytochemicals and can be used by the people of all ages and are useful to alleviate and combat many deficiency diseases.

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Item Type:	Article
AGROVOC Term:	Chemical composition
AGROVOC Term:	Vegetables
AGROVOC Term:	Nutritional value
AGROVOC Term:	Antinutritional factors
AGROVOC Term:	Mineral content
AGROVOC Term:	Leafy vegetables
AGROVOC Term:	Moisture content
AGROVOC Term:	Ash content
AGROVOC Term:	Ascorbic acid
AGROVOC Term:	Carotenoids
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22141

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