Identification and nutrient composition of indigenous vegetables of Tanzania

Autor:	M, Lyimo, R P C, Temu, J K, Mugula
Rok vydání:	2003
Předmět:	Dietary Fiber Food Preferences Iron Vegetables Humans Calcium Ascorbic Acid Dietary Proteins Dietary Fats Nutritive Value Tanzania Food Analysis
Zdroj:	Plant foods for human nutrition (Dordrecht, Netherlands). 58(1)
ISSN:	0921-9668
Popis:	Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High values up to 249.6, 266 and 7.7 mg/100 g of vitamin C, calcium and iron, respectively, were recorded. Protein content ranged from 0.6 to 5.0 and fat content 0.1 to 1.0 percent. Generally most of the vegetables were preferred by 50 to 90 percent of the persons surveyed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::e7c2e82b40c377272605bd5a9d0d3b73 https://pubmed.ncbi.nlm.nih.gov/12859016 Zobrazit plný text záznamu Full text from SpringerLink