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Traditional green leafy vegetables
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Micronutrient deficiency is a public health problem even though vegetable consumption could avert it. Vitamin C [Ascorbic acid (AA) and dehydroascorbate (DHAA)], β-carotene, lutein and vitamin B9 contents in seven traditional green leafy vegetables (raw and cooked) from Ghana were determined, to identify good sources and their potential contribution to Dietary Recommended Intakes.
9p
viisac
23-09-2023
3
1
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Greens are among the most productive plants in terms of nutritional value per unit area, because they grow rapidly and can have several crops in a season. They contribute sufficient amounts of vitamin A and C and several minerals even after losing some of the constituents while cooking. The need for green food is being greatly emphasized owing to the increase in knowledge of value of essential minerals and vitamins. They could be used as an important source of nutrients during the pre-cropping season, before traditional crops are available for human consumption.
14p
trinhthamhodang1216
19-11-2020
13
2
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