TITLE:
Review of Biochemical and Nutritional Constituents in Different Green Leafy Vegetables in Oman
AUTHORS:
Vijaya Saradhi Settaluri, Kholood Mohammed Khalaf Al-Mamari, Salwa Ibrahim Mohammed Al-Balushi, Moza Khamis Zayid Al-Risi, Muhammad Behjat Ali
KEYWORDS:
Nutritional Value, Protein, Carbohydrate, Vitamins, Analysis, Comparison
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.9,
June
12,
2015
ABSTRACT: 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.