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Pakistan Journal of Biological Sciences
Year: 2004  |  Volume: 7  |  Issue: 8  |  Page No.: 1380 - 1384

Nutritional Importance of Some Leafy Vegetables Available in Bangladesh

Md. Rezuanul Islam, D.K. Paul and Ranajit Kumar Shaha    

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 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 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.

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