Abstract:
Fifteen different kinds of leafy vegetables were investigated for the content
of moisture, ash, protein, fat, carbohydrate and dietary fiber. Among all leafy
vegetables the lowest value of moisture content in Jute leaves (Corchorus
olitorius L.) 76.52 g 100 g-1 and the highest value Pui leaves
(Basella alba L.) 92.44 g 100 g-1, respectively. Ash content
in leafy vegetables varied between 0.9 to 1.8 g 100 g-1. Among leafy
vegetables the lowest value of fibre content in Bengal germ leaves (Cicer
arietinum L.) 5.57 g 100 g-1 and the highest value Jute leaves
10.8 g 100 g-1, respectively. From the present results protein, fat
and carbohydrate contents in different leafy vegetables varies from 1.67 to
6.5, 0.09 to 1.5 and 3.3 to 12.57 g 100 g-1, respectively. Highest
protein, fat and carbohydrate content leafy vegetable is Bengal germ leaves
6.5 g 100 g-1, Drumstick leaves (Moringa oleiferaL.) 1.5
g 100 g-1 and Jute leaves12.57 g 100 g-1, respectively.
Among all studied leafy vegetables the highest amount of Neutral Detergent Fiber
(47.50 g 100 g-1) was estimated in Radish leaves(Raphanus
sativus L.) and the lowest amount of NDF (24.98 g 100 g-1) was
contained by Napa leaves (Malva verticillata L.). Cellulose content varied
between highest Jute leaves 11.09 g 100 g-1 to lowest Lettuce leaves
4.05 g 100 g-1, hemicellulose content varied between highest Radish
leaves 33.90 g 100 g-1 to lowest Napa leaves 15.12 g 100 g-1
and lignin varied between Jute leaves highest 6.01 g 100 g-1 to lowest
Radish leaves 0.87 g 100 g-1.
Md. Rezuanul Islam , D.K. Paul and Ranajit Kumar Shaha , 2004. Nutritional Importance of Some Leafy Vegetables Available in Bangladesh. Pakistan Journal of Biological Sciences, 7: 1380-1384.
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