Nutritional importance of some leafy vegetables available inBangladesh
2004
Islam, M.R.,Islamic Univ., Kushtia (Bangladesh). Dept. ofBiotechnology
Fifteen different kinds of leafy vegetables were investigated forthe content of moisture, ash, protein, fat, carbohydrate and dietaryfiber. Among all leafy vegetables the lowest value of moisture contentin Jute leaves (Corchorus olitorius L.) 76.52 g 100 g-1 and thehighest value Pui leaves (Basella alba L.) 92.44 g 100 g-1,respectively. Ash content in leafy vegetables varied between 0.9 to 1.8g 100 g-1. Among leafy vegetables the lowest value of fibre content inBengal germ leaves (Cicer arietinum L.) 5.57 g 100 g-1 and thehighest value Jute leaves 10.8 g 100 g-1, respectively. From thepresent results protein, fat and carbohydrate contents in differentleafy vegetables varies from 1.67 to 6.5, 0.09 to 1.5 and 3.3 to 12.57 g100 g-1, respectively. Highest protein, fat and carbohydrate contentleafy vegetable is Bengal germ leaves 6.5 g 100 g-1, Drumstick leaves(Moringa oleifera L.) 1.5 g 100 g-1 and Jute leaves 12.57 g 100 g-1,respectively. Among all studied leafy vegetables the highest amount ofNeutral Detergent Fiber (47.50 g 100 g-1) was estimated in Radishleaves (Raphanus sativus L.) and the lowest amount of NDF (24.98 g100 g-1) was contained by Napa leaves (Malva verticillata L.). Cellulosecontent varied between highest Jute leaves 11.09 g 100 g-1 to lowestLettuce leaves 4.05 g 100 g-1, hemicellulose content varied betweenhighest Radish leaves 33.90 g 100 g-1 to lowest Napa leaves 15.12 g100 g-1 and lignin varied between Jute leaves highest 6.01 g 100 g-1to lowest Radish leaves 0.87 g 100 g-1.
显示更多 [+] 显示较少 [-]