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Chlorophyll changes in some green leafy vegetables during cooking

✍ Scribed by Olufemi O. Faboya

Publisher
John Wiley and Sons
Year
1985
Tongue
English
Weight
236 KB
Volume
36
Category
Article
ISSN
0022-5142

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Potential of Traditionally Cooked Green
Potential of Traditionally Cooked Green Leafy Vegetables as Natural Sources for Supplementation of Eight Micronutrients in Vegetarian Diets
✍ V.V. Agte; K.V. Tarwadi; S. Mengale; S.A. Chiplonkar πŸ“‚ Article πŸ“… 2000 πŸ› Elsevier Science 🌐 English βš– 118 KB

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