Potential of Traditionally Cooked Green Leafy Vegetables as Natural Sources for Supplementation of Eight Micronutrients in Vegetarian Diets

Potential of Traditionally Cooked Green Leafy Vegetables as Natural Sources for Supplementation of Eight Micronutrients in Vegetarian Diets

The potential of 24 green leafy vegetables (GLV) in cooked form was assessed for the contents of eight micronutrients; bioavailability of iron, zinc and copper; and for proximate principles. The bioavailable densities of iron, zinc and copper (1.3±1.2, 1.1±0.5, 0.7±0.3 mg/1000 kcal) in individual GL...

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Veröffentlicht in:Journal of food composition and analysis 2000-12, Vol.13 (6), p.885-891
Hauptverfasser: Agte, V.V., Tarwadi, K.V., Mengale, S., Chiplonkar, S.A.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
green leafy vegetables
Human physiology applied to population studies and life conditions. Human ecophysiology
Medical sciences
micronutrient content
Nutritional survey. Food supply and nutritional requirement
trace metal bioavailability
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Zusammenfassung:The potential of 24 green leafy vegetables (GLV) in cooked form was assessed for the contents of eight micronutrients; bioavailability of iron, zinc and copper; and for proximate principles. The bioavailable densities of iron, zinc and copper (1.3±1.2, 1.1±0.5, 0.7±0.3 mg/1000 kcal) in individual GLV and GLV-based meals were higher than those in meals based on cereals or legumes. Average bioavailable iron density in particular, was 3.6 times higher (P
ISSN:0889-1575
1096-0481
DOI:10.1006/jfca.2000.0942