Calcium and Iron Levels in Some Fruits and Vegetables Commonly Consumed in Kano Metropolis, Nigeria

Saeed,; Abdullahi,

doi:10.4314/bajopas.v5i1.11

Cited by 3 publications

(3 citation statements)

References 1 publication

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“…Vegetables constitute essential diet components by contributing proteins, vitamins, iron, calcium, and other nutrients that are in short supply. 42 The iron content in the vegetable samples ranged from 6.33 to 107 mg kg −1 . The concentration of iron varied between different vegetable samples.…”

Section: Iron Content In Vegetablesmentioning

confidence: 99%

Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina

et al. 2019

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Iron deficiency anaemia is one of the major health problems that affects cognitive performance, physical capacity, immune status, and reproductive performance. The iron content in 35 food samples (fruits, vegetables, herbs, and spices) marketed in Sarajevo, Bosnia and Herzegovina was determined. Тhe iron content in the fruits and vegetables was determined using FAAS spectrometry, and in the herbs and spices samples by UV/Vis spectrophotometry. Experimentally determined content was: fruits (2.91–39.27 mg kg–1), vegetables (6.33–107 mg kg–1), herbs (135–962 mg kg–1), and spices (59.00–918 mg kg–1). Daily intakes for different plant samples were also calculated. The food samples were arranged by iron concentration in the following descending order: herbs and tea > spices > vegetables > fruits. The results from this study were compared with previously published data. The obtained values are in the area of common values. The iron content and the factors that increase its bioavailability can help in the selection of proper foods to be included in the daily diet.

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Section: Iron Content In Vegetablesmentioning

confidence: 99%

Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina

et al. 2019

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“…Its application as an antioxidant and anticancer agent has also been proposed [9,11], and cancer preventative. Additionally, spinach may lessen the impairment of age-related vision due to cataracts and macular degeneration [12]. In which may also interact with anticancer herbs and supplements [13].…”

Section: Plate 1: Uziza Leafmentioning

confidence: 99%

Comparative Studies on the Nutritional Composition of Three Commonly Sold Leafy Vegetables in Lafia Modern Market, Nasarawa State, Nigeria

Aremu,

Osonwa,

Omotehinwa

et al. 2024

LJSIR

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Samples of three healthy, diseases free, commonly consumed vegetables in Nasarawa State, Nigeria were studied for comparative nutritional evaluation with respect to proximate and amino acid compositions. The samples (Piper guineense, Spinacia oleracea and Gongronema latifolium) contained moisture in the ranged between 4.19 and 9.25%. Highest values were recorded for Spinacia oleracea and Piper guineense. Ash value was higher in S. oleracea (25.38%) comparable to G. latifolium (13.15%) and P. guineense (14.25%). The dietary fiber content ranged from 8.52% in S. oleracea to 15.18% in G. latifolium. The protein content was within the range of 18.61 to 26.12%. The amino acid analysis revealed that all the samples contained nutritionally useful quantities of most of the essential amino acids. Leucine (7.35 to 8.16 g/100 g crude protein) was the outstanding essential amino acid in this research. The total essential amino acids (with His) ranged between 38.67 g/100g cp (52.41%) in P. guineense to 40.53 g/100g cp (54.82%) in G. latifolium. The limiting AAs were Met + Cys, Thr and Met + Cys for P. guineense, S. oleracea and G. latifolium, respectively. The dietary formula based on this report showed that some essential amino acid supplementations such as Lys, Met + Cys, Thr and Val will be required in all the studied samples.

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“…It's packed with vitamins A and C, as well as foliate. And because heat reduces the green's oxalate content, freeing up its dietary calcium [7], cooked spinach gives you more nutrition than raw, but is excellent eaten raw in salads. Bags of frozen chopped spinach are more convenient to use than block kinds, and this mild-flavored vegetable can be added to soups, pasta dishes, and casseroles.…”

Section: Introductionmentioning

confidence: 99%

Review of Biochemical and Nutritional Constituents in Different Green Leafy Vegetables in Oman

Settaluri¹,

Al-Mamari²,

Al-Balushi³

et al. 2015

FNS

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Green leafy vegetables are very nutrient-dense and incredibly healthy. They are vital sources of antioxidants and they are the best which are very beneficial to providing weight loss and maintenance, because it keeps you feeling full and helps control your hunger. Also, leafy vegetables are full of fiber, vitamins; minerals and substances that help protect you from disease [1] [2]. For this we choose five types of vegetables which are lettuce, cabbage, parsley, spinach and arugula to estimate some nutritional values present on them such as: carbohydrate (sucrose, fructose, glucose and starch), protein, amino acids (lysine and phenyl alanine), vitamin C (ascorbic acid) and lipid. The results obtained were analyzed and the relative percentages of these compounds were tabulated. Among the five green leafy vegetables the glucose content was highest in lettuce and was least in arugula. Among the five green leafy vegetables the fructose content was highest in parsley and was least in cabbage. Among the five green leafy vegetables the sucrose content was highest in parsley and was least in cabbage. Among the five green leafy vegetables the starch content was highest in lettuce and was least in spinach. Among the five green leafy vegetables the ascorbic acid content was highest in lettuce and was least in parsley and arugula. Among the five green leafy vegetables the protein content was highest in parsley and was least in cabbage. Among the five green leafy vegetables the lysine content was highest in cabbage and was least in arugula. Among the five green leafy vegetables the phenyl alanine content was highest in cabbage and was least in spinach. Among the five green leafy vegetables the lipid content was highest in lettuce and was least in cabbage.

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Calcium and Iron Levels in Some Fruits and Vegetables Commonly Consumed in Kano Metropolis, Nigeria

Cited by 3 publications

References 1 publication

Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina

Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina

Comparative Studies on the Nutritional Composition of Three Commonly Sold Leafy Vegetables in Lafia Modern Market, Nasarawa State, Nigeria

Review of Biochemical and Nutritional Constituents in Different Green Leafy Vegetables in Oman

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