Iron, calcium, β-carotene, ascorbic acid and oxalic acid content of some less common leafy vegetables consumed by the tribals of Purnia district of Bihar

被引：0

作者：

Rao, TVRK ^{[1
]}

Vijay, T

机构：

[1] Purnia Coll, Dept Chem, Purnia 854301, Bihar, India

[2] MJM Mahila Coll, Dept Home Sci, Katihar, Bihar, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2002年 / 39卷 / 05期

关键词：

leafy vegetables; iron; calcium; beta-carotene; ascorbic acid; oxalic acid; chemical composition; Purnia; Bihar;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Iron, calcium, beta-carotene, ascorbic acid and oxalic acid content of Some less common leafy vegetables viz., saronchi sag (Altemanthera philoseeroides), patangi sag (Mollugo penthaphyla), kokro sag (Ptetis sp.), kataiyya sag (Amaranthus spinosus) and karmi latti (Ipomoea aquatica), consumed by the tribals of Purnia district of Bihar, have been determined. Analysis of variance of the nutrients within vegetables has also been studied.

引用

页码：560 / 562

页数：3

共 4 条

[1] Iron, calcium, β-carotene, ascorbic acid and oxalic acid content of some less common leafy vegetables consumed by the tribals of Purnia district of Bihar
Rao, T.V.R.K.
Vijay, Tuhina
Journal of Food Science and Technology, 2002, 39 (05) : 560 - 562
[2] EFFECT OF TRADITIONAL COOKING METHODS ON THE ASCORBIC-ACID CONTENT OF SOME NIGERIAN LEAFY AND FRUIT VEGETABLES
KESHINRO, OO
KETIKU, AO
FOOD CHEMISTRY, 1979, 4 (04) : 303 - 310
[3] CHANGES IN THE ASCORBIC-ACID CONTENT OF SOME TROPICAL LEAFY VEGETABLES DURING TRADITIONAL COOKING AND LOCAL PROCESSING
OTENGGYANG, K
MBACHU, JI
FOOD CHEMISTRY, 1987, 23 (01) : 9 - 17
[4] CALCIUM, IRON, THIAMINE AD ASCORBIC-ACID CONTENT OF 3 VEGETABLES COOKED BY 3 METHODS
KAMALANATHAN, G
SARASWATHI, G
DEVADAS, RP
INDIAN JOURNAL OF NUTRITION AND DIETETICS, 1972, 9 (04): : 202 - +

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