Nutritive composition and essential elements evaluation of some leafy vegetables grown in Gubi Fadama Land, Bauchi, Nigeria

Abstract

Proximate analysis and some essential elements content of four leafy vegetable species namely: Brassica oleracea, Spinacia oleracea, Lactuca sativa and Hibiscus sabdariffa leaves were determined using standard analytical methods. These vegetables were widely consumed as food across Northeastern Nigeria. It is imperative to ascertain their nutritive values as they now form part of human diet for people in the area. Some of the results of the mean values ranged such as ash (2.33±0.75–6.03±1.23%), moisture (23.60±0.76–30.90±0.34%), lipid (0.45±0.00– 4.73±0.21%) and protein (2.62±0.10–3.38±0.013%). The mineral elements values ranged like potassium (145.47±4.50– 35.60±2.45mg/100g), sodium (74.97± 0.20– 389.85 ±0.02 mg/100g), calcium (9.87±0.13 –14.55 ±0.94mg/100g) iron (1.30±0.05–2.17±0.15 mg/100g), magnesium (0.030±0.00–0.047± 0.01mg/100g and manganese (0.004±0.00–0.015±0.00 mg/100g). The work suggested that the leaves investigated contained appreciable amounts of nutrients. Their consumption could augment the unavailable or rarely available nutrients in human body. Comparatively, they are good sources of K, Na, Ca and Fe, as well as fiber, moisture, and carbohydrates on the dietary menu recommendation. All the studied leaves have low lipid and protein content as well as copper, magnesium, and manganese.