Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine

acide ascorbique acido ascorbico amaranthus arachide ascorbic acid batata cacahuete caupi citrouille composition globale contenido mineral corps gras cowpeas crude protein dietary fibres fats fibra de la dieta fibre alimentaire grasas groundnuts mineral content patate douce proteina bruta proximate composition pumpkins riboflavin riboflavina riboflavine sweet potatoes tanzania tanzanie thiamin thiamine tiamina