Nutritional Potential of Locally Available Micronutrient Rich Green Leafy Vegetables

This study was made to analyze the nutritional composition of some micronutrient rich green leafy vegetables. Proximate analysis was done by standard procedures of AOAC, (2005). carotene was analyzed by standard procedure of (Ranganna 2001). Ascorbic acid was analyzed by (Gupta 2007). The data obtained during study were analyzed statistically using mean values and C. D techniques. Results shows that the highest -carotene was found Carrot (Soy disambiguation) leaves i. e.5440 11.05g / 100g, followed by Moringa (Moringa oleifera) leaves 4453 17.090 g /100g, and Spinach (Spinchacia oleracea) lowest i. e.2740 12.01g /100g. Iron ranged from 3.05 0.47 to7.05 1.78 mg /100g. It is concluded that nutritional composition in identified greens was found highest in iron and carotene and other nutrients. Thus these locally available green leafy vegetables can be used as a key driver to combat micronutrient deficiency in vulnerable groups.