Abstract
Analysis of chemical composition of 13 locally available underutilized green leafy vegetables (GLV) was the objective of this study. Moisture, ash and ether extract of the greens were in the range of 73–95g/100g, 0.77–3.54g/100g and 0.2–0.9g/100g, respectively. Four GLV had high iron content (13.15–17.72mg/100g) while the rest had lower levels (2.62–9.86mg/100g). Calcium content varied largely between the greens ranging from 41mg/100g in Polygala erioptera to 506mg/100g in Digera arvensis, whereas phosphorous ranged from 16 to 63mg/100g. Ascorbic acid was higher in Delonix elata (295mg/100g) and Polygala erioptera (85mg/100g) and lower in others (3–46mg/100g). Thiamine was found to be less than 0.1mg/100g in six greens and 0.1–0.33mg/100g in others. Total carotene content ranged between 10 and 35mg/100g in all with exceptionally high amount in Cocculus hirsutus (67mg/100g) and Delonix elata (60mg/100g). β-carotene was 13–25% of total carotene in all greens. Oxalate content was below 100mg/100g in five greens and less than 1400mg/100g in the remaining GLV. Tannin content ranged between 61 and 205mg/100g in all GLV with the exception of Coleus aromaticus (15mg/100g) and Delonix elata (1330mg/100g).
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