| Abstrakt: |
This study was undertaken to determine the iron and moisture content of six popular green leafy vegetables (GLV) consumed in Muak Lek, Thailand. The six different green leafy vegetables were Holy basil (Bai Kaprow), Sweet basil (Bai horapa), Amaranthus spinosus (Pak khoum), Lettuce (Pak Salad), Chinese kale (Pak khana), Coccinia (Pak tumlun). The spectrophotometric method was used to determine the concentration of iron from uncooked (raw), cooked, and their pot liquor at 480 nm. Among these green leafy vegetables, the pot liquor of Coccinia (21.41 ppm) had the highest iron content, whereas the least concentration was found in cooked Lettuce (0.235 ppm). Besides, raw Lettuce showed the highest moisture content of 94.74%, and raw Amaranthus appeared to have the least moisture content, 66.18%. All the investigated GLV samples contain iron; however, there were variations among the uncooked, cooked, and pot liquor. Moreover, the GLV pot liquor had a higher concentration of iron than cooked and uncooked (raw) green leafy vegetables. Therefore, cooked GLV with its pot liquor consumption would be the best option to obtain large iron quantities. [ABSTRACT FROM AUTHOR] |
