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Mineral composition of non-conventional leafy vegetables

Authors
  • Barminas, J.T.1
  • Charles, Milam1
  • Emmanuel, D.2
  • 1 Federal University of Technology P.M.B, Department of Chemistry, Yola Nigeria, 2076 , Yola Nigeria
  • 2 Department of Chemistry College of Education, Waka, Biu Nigeria , Waka
Type
Published Article
Journal
Plant Foods for Human Nutrition
Publisher
Kluwer Academic Publishers
Publication Date
Mar 01, 1998
Volume
53
Issue
1
Pages
29–36
Identifiers
DOI: 10.1023/A:1008084007189
Source
Springer Nature
Keywords
License
Yellow

Abstract

Six non-conventional leafy vegetables consumed largely by the rural populace of Nigeria were analyzed for mineral composition. Mineral contents appeared to be dependent on the type of vegetables. Amaranthus spinosus and Adansonia digitata leaves contained the highest level of iron (38.4 mg/100 g and 30.6 mg/100 g dw, respectively). These values are low compared to those for common Nigerian vegetables but higher than those for other food sources. All the vegetables contained high levels of calcium compared to common vegetables, thus they could be a rich source of this mineral. Microelement content of the leaves varied appreciably. Zinc content was highest in Moringa oleifera, Adansonia digitata and Cassia tora leaves (25.5 mg/100 g, 22.4 mg/100 g and 20.9 mg/100 g dw, respectively) while the manganese content was comparatively higher in Colocasia esculenta. The concentrations of the mineral elements in the vegetables per serving portion are presented and these values indicate that the local vegetables could be valuable and important contributors in the diets of the rural and urban people of Nigeria. The mean daily intake of P, Mg, Ca, Fe, Cu and Zn were lower than their recommended dietary allowances (RDAs). However, the manganese daily intake was found not to differ significantly ( p = 0.05) from the RDA value.

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