Chemical Composition of Some Leafy Vegetables of Bangladesh

Authors

  • Kamal Karmakar Department of Chemistry, Dhaka University, Dhaka-1000
  • Tanvir Muslim Department of Chemistry, Dhaka University, Dhaka-1000
  • Md Azizur Rahman Department of Chemistry, Dhaka University, Dhaka-1000

DOI:

https://doi.org/10.3329/dujs.v61i2.17070

Keywords:

Leafy vegetables, composition, water, ash, iron, total vitamin C, Bangladesh

Abstract

The chemical composition, such as water, ash, iron and total vitamin C content, of 28 green leafy vegetables were analyzed in this investigation. The water content of the leafy vegetables varied between 83.8 to 95.5 g/100 g fresh vegetable sample. The ash content of the samples varied between 8.0 to 22.6 g /100 g of dry vegetable powder. The iron content of the leafy vegetables varied from 11.8 to 78.2 mg/100 g of dry sample and the total vitamin C content varied from 191.5 to 21.6 mg/100 g of fresh sample. These findings conclusively suggest that the locally available leafy vegetables are good source of water, minerals, iron and vitamin C.

DOI: http://dx.doi.org/10.3329/dujs.v61i2.17070

Dhaka Univ. J. Sci. 61(2): 199-201, 2013 (July)

Downloads

Download data is not yet available.
Abstract
1340
PDF
4474

Downloads

Published

2013-11-19

How to Cite

Karmakar, K., Muslim, T., & Rahman, M. A. (2013). Chemical Composition of Some Leafy Vegetables of Bangladesh. Dhaka University Journal of Science, 61(2), 199–201. https://doi.org/10.3329/dujs.v61i2.17070

Issue

Section

Articles