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Assessment of Proximate, Nutritional and Mineral Contents in Some Traditional Vegetables Consumed in Multan, Pakistan

Assessment of Proximate, Nutritional and Mineral Contents in Some Traditional Vegetables Consumed in Multan, Pakistan

Safina Naz1, Muhammad Akbar Anjum1, Syed Atif Hasan Naqvi2*, Bushra Siddique3 and Muhammad Asif Zulfiqar4

1Department of Horticulture, Faculty of Agricultural Sciences and Technology; 2Department of Plant Pathology, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan; 3Department of Entomology, University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Punjab, Pakistan; 4PARC, Research and Training Station, Bahauddin Zakariya University, Multan, Pakistan.

atifnaqvi@bzu.edu.pk  

ABSTRACT

Vegetables are considered as significant ingredients in daily dietaries as they have high nutritive values and impart valuable role in the deterrence of human diseases and improvement of health. People usually used to eat vegetable for developing taste without observing their nutritive significance. The present study was therefore, planned to assess the essential proximate nutritional and mineral contents in edible parts of some vegetables. All the analyses were carried out by following the standard analytical procedures during 2014. The highest values for ash contents were detected in Abelmoschus esculentus (1.34 g/100g), moisture contents in Lycopericon esculentum (93.7%), protein in Spinacia oleracea (2.23g/100g), fats and fiber in Abelmoschus esculentus (0.44g/100g and 3.27g/100g, respectively), ascorbic acid in Spinacia oleracea (84.5mg/100g) and carbohydrate and energy values in Daucus carota (11.25g/100g and 55.80 cal, respectively). While, higher mineral contents were recorded for phosphorous (P) in Spinacia oleracea (85.5mg/100g), sodium (Na) and iron (Fe) in Lycopericon esculentum (65.33mg/100g and11.67mg/100g, respectively), and potassium (K) and calcium (Ca) in Abelmoschus esculentus (277.33mg/100g and 81.17mg/100g, respectively). The present conclusions would be valuable for food experts to plan stable diet and estimate the energetic values of vegetables.

 

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Pakistan Journal of Zoology

December

Vol. 50, Iss. 6, Pages 1999-2398

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