Abstract:
Ten vegetables namely Pot purslane, Spinach, Turnip, Garlic, Mustard (Sarson), Radish, Bitter gourd, Lady finger, Bath sponge and Brinjal were analyzed for their proximate composition, vitamin and mineral contents to evaluate their importance in human nutrition. The results showed that almost all vegetables contain appreciable amount of essential nutrients. The maximum content of moisture, carbohydrate, crude protein, crude fat, crude fiber, and ash recorded in these vegetables was (92.50 %, 26.88 %, 5.0%, 0.40%, 1.4% and 1.9%), respectively, with a minimum content (66.80 %, 3.91 %, 0.7%, 0.08%, 0.4% and 0.38%), respectively. Maximum concentration of macro minerals K, Ca, Mg, and Na, observed was (400, 210, 109, and 55) mg/100 g, respectively, with a minimum concentration (26, 15, 17, and 10) mg/100 g, respectively. Maximum concentration of micro minerals Fe, Cu, Zn, Mn and Cr observed was (29, 0.33, 3.05, 1.70, and 0.36) mg/100 g with a minimum concentration (2, 0.05, 0.43, 0.21, and 0.06) mg/100 g, respectively. Maximum concentration of water soluble vitamins i.e. thiamine, riboflavin, niacin and ascorbic acid recorded was (0.280, 0.190, 0.69, and 65) mg/100 g with a minimum concentration (0.011, 0.015, 0.23, and 4.00) mg/100 g, respectively. From this study it can be concluded that consumption of vegetables in different combinations could provide a reasonable daily recommended amount of essential nutrients for the maintenance of healthy life and normal body functioning.
