Nutritional Profile of Some Edible Plants from Mexico
Five samples of Chaya (Cnidoscolus chayamansaL.) and other edible plants widely consumed in Mexico for their nutritional and medicinal properties were analyzed for proximate components, selected minerals and vitamins, and essential amino acids. Protein in these plants (mostly leaves) ranged between...
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| Veröffentlicht in: | Journal of food composition and analysis 1998-12, Vol.11 (4), p.298-304 |
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| container_title | Journal of food composition and analysis |
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| creator | Ranhotra, G.S. Gelroth, J.A. Leinen, S.D. Viñas, M.A. Lorenz, K.J. |
| description | Five samples of Chaya (Cnidoscolus chayamansaL.) and other edible plants widely consumed in Mexico for their nutritional and medicinal properties were analyzed for proximate components, selected minerals and vitamins, and essential amino acids. Protein in these plants (mostly leaves) ranged between 20.0 and 36.2% (dry weight basis) and showed a good amino acid profile. Dietary fiber values ranged between 23.1 and 41.8% (dry weight basis), but this fiber was essentially all insoluble fiber. These plant materials contained significant amounts of calcium, potassium, magnesium, riboflavin, and niacin; other minerals and vitamins were also present in appreciable amounts. Because of this nutritional profile, these materials make a significant dietary contribution. They also have potential for use in functional foods. |
| doi_str_mv | 10.1006/jfca.1998.0590 |
| format | Article |
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Protein in these plants (mostly leaves) ranged between 20.0 and 36.2% (dry weight basis) and showed a good amino acid profile. Dietary fiber values ranged between 23.1 and 41.8% (dry weight basis), but this fiber was essentially all insoluble fiber. These plant materials contained significant amounts of calcium, potassium, magnesium, riboflavin, and niacin; other minerals and vitamins were also present in appreciable amounts. Because of this nutritional profile, these materials make a significant dietary contribution. They also have potential for use in functional foods.</description><identifier>ISSN: 0889-1575</identifier><identifier>EISSN: 1096-0481</identifier><identifier>DOI: 10.1006/jfca.1998.0590</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>Agronomy. Soil science and plant productions ; amino acids ; Biological and medical sciences ; Chemical constitution ; Chenopodium berlandieri ; cnidoscolus chayamansa ; dietary minerals ; Economic plant physiology ; food composition ; Fundamental and applied biological sciences. 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Protein in these plants (mostly leaves) ranged between 20.0 and 36.2% (dry weight basis) and showed a good amino acid profile. Dietary fiber values ranged between 23.1 and 41.8% (dry weight basis), but this fiber was essentially all insoluble fiber. These plant materials contained significant amounts of calcium, potassium, magnesium, riboflavin, and niacin; other minerals and vitamins were also present in appreciable amounts. Because of this nutritional profile, these materials make a significant dietary contribution. They also have potential for use in functional foods.</description><subject>Agronomy. Soil science and plant productions</subject><subject>amino acids</subject><subject>Biological and medical sciences</subject><subject>Chemical constitution</subject><subject>Chenopodium berlandieri</subject><subject>cnidoscolus chayamansa</subject><subject>dietary minerals</subject><subject>Economic plant physiology</subject><subject>food composition</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Malva parviflora</subject><subject>mineral content</subject><subject>nutrient content</subject><subject>Phaseolus coccineus</subject><subject>phytolacca octandra</subject><subject>Plant physiology and development</subject><subject>proximate composition</subject><subject>Rumex crispus</subject><subject>vitamin content</subject><issn>0889-1575</issn><issn>1096-0481</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNp1j0FLw0AQRhdRsFavXs3Ba-Js2mx2j1JqFaoWas_LZDMrW9Js2Y2i_96ECJ48DQPvm_keY9ccMg4g7vbWYMaVkhkUCk7YhIMSKcwlP2UTkFKlvCiLc3YR4x4AinwuJ6x4-eiC65xvsUk2wVvXUOJtsvUHSpa1q_p102DbxcQGf0ie6csZf8nOLDaRrn7nlO0elm-Lx3T9unpa3K9TkxfzLuWGi9yqWirFa0OmEqQgt8BnVhCSMjWSkFWJyGlmORkpykpZUWGZlwr5bMqy8a4JPsZAVh-DO2D41hz0IK0HaT1I60G6D9yOgSNGg40N2BoX_1IlKFXKHrsZMYte43vokd0273tBrkByGD7LkaBe79NR0NE4ag3VLpDpdO3dfx1-AAuBc-o</recordid><startdate>199812</startdate><enddate>199812</enddate><creator>Ranhotra, G.S.</creator><creator>Gelroth, J.A.</creator><creator>Leinen, S.D.</creator><creator>Viñas, M.A.</creator><creator>Lorenz, K.J.</creator><general>Elsevier Inc</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>199812</creationdate><title>Nutritional Profile of Some Edible Plants from Mexico</title><author>Ranhotra, G.S. ; Gelroth, J.A. ; Leinen, S.D. ; Viñas, M.A. ; Lorenz, K.J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c254t-1c162f9d8991dcecb6e902f013f6eae9cdae68b7aa1e3f1ec867b9f6ba7279a13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Agronomy. Soil science and plant productions</topic><topic>amino acids</topic><topic>Biological and medical sciences</topic><topic>Chemical constitution</topic><topic>Chenopodium berlandieri</topic><topic>cnidoscolus chayamansa</topic><topic>dietary minerals</topic><topic>Economic plant physiology</topic><topic>food composition</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Malva parviflora</topic><topic>mineral content</topic><topic>nutrient content</topic><topic>Phaseolus coccineus</topic><topic>phytolacca octandra</topic><topic>Plant physiology and development</topic><topic>proximate composition</topic><topic>Rumex crispus</topic><topic>vitamin content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ranhotra, G.S.</creatorcontrib><creatorcontrib>Gelroth, J.A.</creatorcontrib><creatorcontrib>Leinen, S.D.</creatorcontrib><creatorcontrib>Viñas, M.A.</creatorcontrib><creatorcontrib>Lorenz, K.J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of food composition and analysis</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ranhotra, G.S.</au><au>Gelroth, J.A.</au><au>Leinen, S.D.</au><au>Viñas, M.A.</au><au>Lorenz, K.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nutritional Profile of Some Edible Plants from Mexico</atitle><jtitle>Journal of food composition and analysis</jtitle><date>1998-12</date><risdate>1998</risdate><volume>11</volume><issue>4</issue><spage>298</spage><epage>304</epage><pages>298-304</pages><issn>0889-1575</issn><eissn>1096-0481</eissn><abstract>Five samples of Chaya (Cnidoscolus chayamansaL.) and other edible plants widely consumed in Mexico for their nutritional and medicinal properties were analyzed for proximate components, selected minerals and vitamins, and essential amino acids. Protein in these plants (mostly leaves) ranged between 20.0 and 36.2% (dry weight basis) and showed a good amino acid profile. Dietary fiber values ranged between 23.1 and 41.8% (dry weight basis), but this fiber was essentially all insoluble fiber. These plant materials contained significant amounts of calcium, potassium, magnesium, riboflavin, and niacin; other minerals and vitamins were also present in appreciable amounts. Because of this nutritional profile, these materials make a significant dietary contribution. They also have potential for use in functional foods.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><doi>10.1006/jfca.1998.0590</doi><tpages>7</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Agronomy. Soil science and plant productions amino acids Biological and medical sciences Chemical constitution Chenopodium berlandieri cnidoscolus chayamansa dietary minerals Economic plant physiology food composition Fundamental and applied biological sciences. Psychology Malva parviflora mineral content nutrient content Phaseolus coccineus phytolacca octandra Plant physiology and development proximate composition Rumex crispus vitamin content |
| title | Nutritional Profile of Some Edible Plants from Mexico |
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