Downloads: 137 | Views: 153
Research Paper | Chemistry | India | Volume 5 Issue 4, April 2016
A Study of Chemical Composition of Some Leafy Vegetables of Fatehpur District
Dr. Mahendra Kishore Bhatnagar | Mohammad Azhar 
Abstract: The leafy vegetables were collected from different places of Fatehpur district. The chemical composition, such as water, ash, iron and total vitamin C content, of 22 green leafy vegetables were analyzed in this investigation. The water content of the leafy vegetables varied between 83.8 to 95.5 g/100 g fresh vegetable sample. The ash content of the samples varied between 8.0 to 22.6 g /100 g of dry vegetable powder. The iron content of the leafy vegetables varied from 11.8 to 78.2 mg/100 g of dry sample and the total vitamin C content varied from 191.5 to 21.6 mg/100 g of fresh sample. These findings conclusively suggest that the locally available leafy vegetables are good source of water, minerals, iron and vitamin C.
Keywords: Leafy vegetables, composition, water, ash, iron, total vitamin C
Edition: Volume 5 Issue 4, April 2016,
Pages: 408 - 410
Similar Articles with Keyword 'Leafy vegetables'
Research Paper, Chemistry, Congo (DRC), Volume 11 Issue 5, May 2022Pages: 1417 - 1420
Chemical Composition of the Leaves of Tristemma mauritianum Consumed by the Population of Kisangani (DR Congo)
Celestin BAMAWA  | Francois FOMA
Research Paper, Chemistry, Congo (DRC), Volume 11 Issue 1, January 2022Pages: 1118 - 1120
Chemical Composition of the Leaves of Four Wild Plants Eaten as Vegetables in Kisangani (DR Congo)
Faustin ETUTU  | Basile SOLOMO  | Celestin BAMAWA