Abstract
Micromineral contents were estimated in commonly consumed green leafy vegetables: Koyyathotakura and Peddathotakura (varieties of Amaranthus species); Erragogu and Tellagogu (variety of Hibiscus species) Gangabayalakura and palak at three different stages of maturity. Varietal differences were also observed. The results of the study showed that as the plant matured from stage I (15 days) to stage II (30 days), iron and manganese contents increased whereas zinc and copper contents decreased as the plant matured. Varietal differences were also observed at different stages of maturity. The results also indicated that the consumption of green leafy vegetables at stage I and stage II potentially provides the greatest amount of a mineral.
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Khader, V., Rama, S. Selected mineral content of common leafy vegetables consumed in India at different stages of maturity. Plant Foods Hum Nutr 53, 71–81 (1998). https://doi.org/10.1023/A:1008061525579
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DOI: https://doi.org/10.1023/A:1008061525579