International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064


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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 [5]


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


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How to Cite this Article?

Dr. Mahendra Kishore Bhatnagar, Mohammad Azhar, "A Study of Chemical Composition of Some Leafy Vegetables of Fatehpur District", International Journal of Science and Research (IJSR), Volume 5 Issue 4, April 2016, pp. 408-410, https://www.ijsr.net/get_abstract.php?paper_id=NOV162577

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