| dc.creator | parrey, Imtiyaz Rasool | |
| dc.creator | Akhter, Tanveera | |
| dc.date | 2022-05-09 | |
| dc.date.accessioned | 2022-07-04T16:24:00Z | |
| dc.date.available | 2022-07-04T16:24:00Z | |
| dc.identifier | https://portalrevistas.uct.cl/index.php/safer/article/view/2637 | |
| dc.identifier | 10.7770/safer-V12N1-art2637 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/185646 | |
| dc.description | Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: Vitamin C, calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), phosphorus (P) contents were determined with the flame emission spectrophotometer. Results: Vitamin-C was higher in Momordica charantia (87.0 mg/100g) and lower in Vigna unguiculata (0.10 mg/100g). Calcium and magnesium of the green leafy vegetables were in the range of 191.0 - 12.0 mg/100g and 210.1- 9.0 mg/100g respectively. Sodium content largely varied from 58.1- 2.1 mg/100g in which Amaranthus cruentus content higher and Cucumis sativus had the lower content. The highest potassium content was recorded in Cucurbita pepo (384.0 mg/100g) and the lowest potassium content was found in Cucumis sativus (144.20 mg / 100g). Phosphorus content was ranged between 108.0 -13.0 mg /100 g in all the green leafy vegetables. There were significant correlations between mineral contents. Conclusion: These results revealed that selected vegetables contain an appreciable amount of vitamin C and minerals and should be included in diets as a supplement of daily allowance needed by the body.
Keyword: Fresh vegetable, Vitamin-C, Mineral composition, Kullu. | en-US |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | Universidad Católica de Temuco | en-US |
| dc.relation | https://portalrevistas.uct.cl/index.php/safer/article/view/2637/2414 | |
| dc.rights | Copyright (c) 2022 Sustainability, Agri, Food and Environmental Research | en-US |
| dc.rights | http://creativecommons.org/licenses/by-nc-sa/4.0 | en-US |
| dc.source | Sustainability Agri Food Environmental Research (SAFER); Vol. 12 (2024): Ahead of Print 2 | es-ES |
| dc.source | Sustainability, Agri, Food and Environmental Research; Vol. 12 (2024): Ahead of Print 2 | en-US |
| dc.source | 0719-3726 | |
| dc.title | To study the composition of minerals and vitamins of some fresh vegetables with special reference to the Kullu District of Himachal Pradesh India | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
