Phytochemical and Nutritional Constituents of Some Common Vegetables in South-West, Nigeria

AJIBOYE ABIODUN

Authors

AJIBOYE ABIODUN

vegetables; phytochemical constituents; nutritional values

Abstract

Several vegetable species abound in Nigeria and most West African countries where they are used partly as condiments or spices in human diets or as supplementary feeds to livestock. There were ten samples of vegetable used in this study and were analyzed for a major source of ascorbic acid and the mean values ranged from 170 -425 mg/100 g, Celosia argentea "Soko" (425 mg/100 g) and Amaranthus hydridus "tete" (408 mg/100 g) both having the highest ascorbic acid while Corchorous olitorius "ewedu" (170 mg/100 g) had the least ascorbic acid. Amaranthus hydridus and Talinum triangulare had the highest mineral contents. Carbohydrate contents ranged from 3.9 -48.2 g/100 g, Ocimum gratissium "efirin" having 3.9 g/100 g while Vernonia amygdalina "ewuro" had 48.2 g/100 g. Protein content ranged from 5 -28.2 g/100 g.

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Phytochemical and Nutritional Constituents of Some Common Vegetables in South-West, Nigeria. (2014). Global Journal of Science Frontier Research, 14(30), 49-53. https://journalofscience.org/index.php/GJSFR/article/view/

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