Identification and nutrient composition of indigenous vegetables of Tanzania

被引：51

作者：

Lyimo, M ^{[1
]}

Temu, RPC ^{[1
]}

Mugula, JK ^{[1
]}

机构：

[1] Sokoine Univ Agr, Dept Food Sci & Technol, Morogoro, Tanzania

来源：

PLANT FOODS FOR HUMAN NUTRITION | 2003年 / 58卷 / 01期

关键词：

identification; indigenous vegetables; minerals; preference; proximate composition; vitamins;

D O I：

10.1023/A:1024044831196

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

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.

引用

页码：85 / 92

页数：8

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