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Nutrient Content of Selected Edible Leafy Vegetables
American Journal of Applied Chemistry
Volume 2, Issue 3, June 2014, Pages: 42-45
Received: Feb. 16, 2014; Accepted: Jul. 5, 2014; Published: Jul. 20, 2014
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Yahaya Ahmed Iyaka, Department of Chemistry, Federal University of Technology, Minna, Niger State, Nigeria
Suleiman Idris, Department of Chemistry, Federal University of Technology, Minna, Niger State, Nigeria
Rahmatallah Adenike Alawode, Department of Chemistry, Federal University of Technology, Minna, Niger State, Nigeria
Bello Usman Bagudo, Department of Pure and Applied Chemistry, Usmanu Danfodiyo University, Sokoto, Sokoto State, Nigeria
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The analysis of proximate and some essential major elements (calcium, magnesium, potassium and sodium) of the leaves of Telfairia occidentalis, Moringa oleifera and Brassica oleracea was carried out using standard methods of food analysis. The result of proximate composition revealed remarkable ash contents of 16.40±0.5 and 11.17±0.2% for leaves of Telfairia occidentalis and Brassica oleracea respectively, indicating that these two vegetable samples are good mineral sources, since ash content of a plant material is an index of total mineral content. High carbohydrate contents led to a corresponding high energy values of 354.20±0.7 kcal/100g (Telfairia occidentalis), 363.60±1.2 kcal/100g (Moringa oleifera) and 319.80±0.7kcal/100g (Brassica oleracea). High potassium concentrations of 742±1.60, 667±3.80 and 1917±1.03mg/100g obtained for the leaves of Telfairia occidentalis, Moringa oleifera and Brassica oleracea respectively also implied that these vegetables could serve as better potassium sources for hypertensive patients. Recorded Nutrient density (ND) of greater than 100% recorded for all the elements revealed that the analysed selected vegetables could serve as alternative source of supplement for these mineral elements.
Vegetables, AAS, Health Benefit, Nutrition, Mineral Composition
To cite this article
Yahaya Ahmed Iyaka, Suleiman Idris, Rahmatallah Adenike Alawode, Bello Usman Bagudo, Nutrient Content of Selected Edible Leafy Vegetables, American Journal of Applied Chemistry. Vol. 2, No. 3, 2014, pp. 42-45. doi: 10.11648/j.ajac.20140203.12
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