Comparison of the Chemical Composition of <i>L. schlechteri</i> with Other Selected Green Leafy Vegetables

Abstract

The present study, aimed at analyzing by comparison the nutritional, mineral and fatty acid composition of some available green leafy vegetables, will promote an increased use and consumption of these vegetables for their contribution as a source of nutrients. <i>L. schlechteri</i> was used as a reference vegetable to perform this comparison. Recommended AOAC methods were used for the determination of moisture, ash, lipids, carbohydrates, and proteins of <i>L. schlechteri</i>, while the gas chromatographic method was used to evaluate the fatty acid profile of the extracted oil. The results showed that the ash of its vegetables ranged from 1.71 to 30.62% (b.h). Moisture was higher in <i>L. schlechteri</i> (97.50% b.h) and lower in <I>C.</I> <i>integrifolia</i>. (61.22% b.h). Protein and carbohydrate contents varied widely from 3.5 to 30.62 g/100 g, and from 2.30 to 63.22 g/100 g respectively. Lipids were higher in <i>L. schlechteri</i> (7.85%) and lower in Hibiscus c. (0.20%), while the calorific value in all leafy vegetables was relatively low. <I>L.</I> <i>schlechteri </i>had the highest calcium (1160 mg/100 g) and iron (400 mg/100 g) contents, <i>M. oleifera</i> in Mg (1910 mg) and finally <i>G. africanum</i> in phosphorus (1340 mg/100 g). It should also be noted that the PMQ oils contain 5 main fatty acids: palmitic, C16:0 (15.7-63%); stearic, C18:0 (1-2.50%); oleic, C18:1 (2-5.1%); linoleic, C18:2 (4-28.68%) and linolenic (9-53%). The values of ω6/ω3 and PUFA/SFA ratios are within the recommended levels for edible oils.