A Study of Chemical Composition of Some Leafy Vegetables of Fatehpur District

The leafy vegetables were collected from different places of Fatehpur district. The chemical composition, such as water, ash, iron and total vitamin C content, of 22 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.