Chemical Composition of Some Leafy Vegetables of Bangladesh

Abstract

The chemical composition, such as water, ash, iron and total vitamin C content, of 28 green leafy vegetables were analyzed in this investigation. The water content of the leafy vegetables varied between 83.8 to 95.5 g/100 g fresh vegetable sample. The ash content of the samples varied between 8.0 to 22.6 g /100 g of dry vegetable powder. The iron content of the leafy vegetables varied from 11.8 to 78.2 mg/100 g of dry sample and the total vitamin C content varied from 191.5 to 21.6 mg/100 g of fresh sample. These findings conclusively suggest that the locally available leafy vegetables are good source of water, minerals, iron and vitamin C.