Nutrient and Phytochemical Composition of Nine African Leafy Vegetables: A Comparative Study.

ABSTRACT: Micronutrient deficiencies and the increased incidences of non-communicable diseases are public health challenges for the sub-Saharan population. Leafy vegetables reportedly contain several minerals, vitamins and antioxidant compounds which could help reduce the above challenges. However, overall vegetable consumption is still low in Uganda, partly due to limited information about the nutritional quality and health-promoting properties of the available vegetable species. To provide scientific justification for increased growth/production and utilisation of specific leafy vegetable species as food, the nutrient and phytochemical compositions were determined in nine African leafy vegetables. The 'true' protein and dietary fibre contents were 13-33 and 29-43 g/100 g DW, respectively, whereas

SUBMITTER: Lugumira R 

PROVIDER: S-EPMC12027459 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature