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Levels of some nutrients and antinutrients of six green leafy vegetables grown in SouthEast, Nigeria were determined using standard analytical methods Crude
protein, fat, moisture, crude fiber carbohydrate and calorific values ranged from 1.20 to 2.20 g/100g, 0.80 to 1.30g/100g, 74 to 93%, 0.70 to 2.10 g/100g, 1.30 to
13.20g/100g and 21.00 to 97.00 kcal /100g. The vitamin C composition varied from 14.61 to 30.84mg. The elemental analysis of the six leaves in mg dry matter indicated that the leaves contained appreciable levels of iron (3.43 to 23.03), calcium (204.26 to 305.51 and
magnesium (195.57 to 340.39). The antinutrient composition for phytic acid, tannins and
oxalic acid are; 34.70 to 68.50mg/100g, 0.32to 0.83 g/ 100g and 24.65to 42.15 mg/g respectively. These results reveal that those leaves contain an appreciable amount of
nutrient, vitamin, mineral elements and low level of toxicants and should be included in diets to supplement our daily allowance needed by the body.
Keywords: Leafy vegetables, vitamin, minerals and antinutrients.
Nigerian Food Journal Vol. 25 (1) 2007: pp. 111-116