Review of Biochemical and Nutritional Constituents in Different Green Leafy Vegetables in Oman
Author(s)
Vijaya Saradhi Settaluri*,
Kholood Mohammed Khalaf Al-Mamari,
Salwa Ibrahim Mohammed Al-Balushi,
Moza Khamis Zayid Al-Risi,
Muhammad Behjat Ali
Affiliation(s)
Biology Section, Department of Applied Sciences, Higher College of Technology, Muscat, Sultanate of Oman.
Biology Section, Department of Applied Sciences, Higher College of Technology, Muscat, Sultanate of Oman.
ABSTRACT
Green leafy vegetables are very nutrient-dense and incredibly healthy. They are vital sources of antioxidants and they are the best which are very beneficial to providing weight loss and maintenance, because it keeps you feeling full and helps control your hunger. Also, leafy vegetables are full of fiber, vitamins; minerals and substances that help protect you from disease [1] [2]. For this we choose five types of vegetables which are lettuce, cabbage, parsley, spinach and arugula to estimate some nutritional values present on them such as: carbohydrate (sucrose, fructose, glucose and starch), protein, amino acids (lysine and phenyl alanine), vitamin C (ascorbic acid) and lipid. The results obtained were analyzed and the relative percentages of these compounds were tabulated. Among the five green leafy vegetables the glucose content was highest in lettuce and was least in arugula. Among the five green leafy vegetables the fructose content was highest in parsley and was least in cabbage. Among the five green leafy vegetables the sucrose content was highest in parsley and was least in cabbage. Among the five green leafy vegetables the starch content was highest in lettuce and was least in spinach. Among the five green leafy vegetables the ascorbic acid content was highest in lettuce and was least in parsley and arugula. Among the five green leafy vegetables the protein content was highest in parsley and was least in cabbage. Among the five green leafy vegetables the lysine content was highest in cabbage and was least in arugula. Among the five green leafy vegetables the phenyl alanine content was highest in cabbage and was least in spinach. Among the five green leafy vegetables the lipid content was highest in lettuce and was least in cabbage.
Green leafy vegetables are very nutrient-dense and incredibly healthy. They are vital sources of antioxidants and they are the best which are very beneficial to providing weight loss and maintenance, because it keeps you feeling full and helps control your hunger. Also, leafy vegetables are full of fiber, vitamins; minerals and substances that help protect you from disease [1] [2]. For this we choose five types of vegetables which are lettuce, cabbage, parsley, spinach and arugula to estimate some nutritional values present on them such as: carbohydrate (sucrose, fructose, glucose and starch), protein, amino acids (lysine and phenyl alanine), vitamin C (ascorbic acid) and lipid. The results obtained were analyzed and the relative percentages of these compounds were tabulated. Among the five green leafy vegetables the glucose content was highest in lettuce and was least in arugula. Among the five green leafy vegetables the fructose content was highest in parsley and was least in cabbage. Among the five green leafy vegetables the sucrose content was highest in parsley and was least in cabbage. Among the five green leafy vegetables the starch content was highest in lettuce and was least in spinach. Among the five green leafy vegetables the ascorbic acid content was highest in lettuce and was least in parsley and arugula. Among the five green leafy vegetables the protein content was highest in parsley and was least in cabbage. Among the five green leafy vegetables the lysine content was highest in cabbage and was least in arugula. Among the five green leafy vegetables the phenyl alanine content was highest in cabbage and was least in spinach. Among the five green leafy vegetables the lipid content was highest in lettuce and was least in cabbage.
Cite this paper
Settaluri, V. , Al-Mamari, K. , Al-Balushi, S. , Al-Risi, M. and Ali, M. (2015) Review of Biochemical and Nutritional Constituents in Different Green Leafy Vegetables in Oman. Food and Nutrition Sciences, 6, 765-769. doi: 10.4236/fns.2015.69079.
Settaluri, V. , Al-Mamari, K. , Al-Balushi, S. , Al-Risi, M. and Ali, M. (2015) Review of Biochemical and Nutritional Constituents in Different Green Leafy Vegetables in Oman. Food and Nutrition Sciences, 6, 765-769. doi: 10.4236/fns.2015.69079.
References
[1] Park, Y., Subar, A.F., Hollenbeck, A. and Schatzkin, A. (2013) Dietary Fiber Intake and Mortality in the NIH-AARP Diet and Health Study. Archives of Internal Medicine, 171, 1061-1068. [2] Enker, W. (2013) Bowel Function—Dietary Fiber. Mount Sinai.
http://www.wehealny.org/healthinfo/dietaryfiber/ [3] Seth, M. (2015) A Nutritionist and Weight Loss Consultant at the Al Raffah Hospital. Muscat Media Group, Times of Oman. [4] US Department of Agriculture (2014) USDA Database Table for Raw Cabbage, 100 g. National Nutrient Database for Standard Reference, Version SR-27. [5] US Department of Agriculture and US Department of Health and Human Services (2010) Dietary Guidelines for Americans. [6] Brown, T. and Media, D. (2015) List of Dark Green Leafy Vegetables.
http://www.livestrong.com/article/358248-list-of-dark-green-leafy-vegetables/ [7] Sa’eed, M.D. and Abdullahi, M.R. (2012) Calcium and Iron Levels in Some Fruits and Vegetables Commonly Consumed in Kano Metropolis, Nigeria. Bayero Journal of Pure and Applied Sciences, 5, 57-59. [8] Nierenberg, C. (2014) Leafy Greens-Ranked and Rated. The Edible Edition. [9] Meyer, H., Bolarinwa, A., Wolfram, G. and Linseisen, J. (2006) Bioavailability of Apigenin from Apiin-Rich Parsley in Humans. Annals of Nutrition and Metabolism, 50, 167-172.
http://dx.doi.org/10.1159/000090736 [10] Mannem, K., Madhu, Ch., Asha, V.S. and Kumar, V.P. (2012) Quantitative Evaluation of Carbohydrate Levels in Green Leafy Vegetables for Home Use by Uv-Visible Spectrophotometer. International Journal of Scientific & Engineering Research, 3, 1-2. [11] Malviya, S.N., Malakar, R., Yadav, M., Mishra, A. and Tiwari, A. (2011) Estimation and Characterization of Protein Present in Seed Extract of Jatropha curcas. Advance Research in Pharmaceuticals and Biologicals, 1, 35-44. [12] Academy of Nutrition and Dietetics (2013) It’s about Eating Right-Fiber. AND, Chicago. [13] Ehrlich, S.D. (2013) Fiber. University of Maryland Medical Centre (UMMC), Baltimore. [14] Threapleton, D.E., Greenwood, D.C., Evans, C.E., Cleghorn, C.L., Nykjaer, C., Woodhead, C., Cade, J.E., Gale, C.P. and Burley, V.J. (2013) Dietary Fiber Intake and Risk of First Stroke: A Systematic Review and Meta-Analysis. Stroke, 44, 1360-1368.
http://dx.doi.org/10.1161/STROKEAHA.111.000151 [15] McCready, R.M., Guggolz, J., Silviera, V. and Owens, H.S. (1950) Determination of Starch and Amylose in Vegetables. Analytical Chemistry, 22, 1156-1158.
http://dx.doi.org/10.1021/ac60045a016 [16] University of Canterbury (2015) Determination of Vitamin C Concentration by Titration. University of Canterbury, Christchurch. [17] Achikanu, C.E., Eze-Steven, P.E., Ude, C.M. and Ugwuokolie, O.C. (2013) Determination of the Vitamin and Mineral Composition of Common Leafy Vegetables in South Eastern Nigeria. International Journal of Current Microbiology and Applied Sciences, 2, 347-353. [18] Chenarda, C.H., Kopsellb, D.A. and Kopsell, D.E. (2005) Nitrogen Concentration Affects Nutrient and Carotenoid Accumulation in Parsley. Journal of Plant Nutrition, 28, 285-297. [19]
http://articles.mercola.com/sites/articles/archive/2013/08/03/cabbage.aspx
[1] Park, Y., Subar, A.F., Hollenbeck, A. and Schatzkin, A. (2013) Dietary Fiber Intake and Mortality in the NIH-AARP Diet and Health Study. Archives of Internal Medicine, 171, 1061-1068. [2] Enker, W. (2013) Bowel Function—Dietary Fiber. Mount Sinai.
http://www.wehealny.org/healthinfo/dietaryfiber/ [3] Seth, M. (2015) A Nutritionist and Weight Loss Consultant at the Al Raffah Hospital. Muscat Media Group, Times of Oman. [4] US Department of Agriculture (2014) USDA Database Table for Raw Cabbage, 100 g. National Nutrient Database for Standard Reference, Version SR-27. [5] US Department of Agriculture and US Department of Health and Human Services (2010) Dietary Guidelines for Americans. [6] Brown, T. and Media, D. (2015) List of Dark Green Leafy Vegetables.
http://www.livestrong.com/article/358248-list-of-dark-green-leafy-vegetables/ [7] Sa’eed, M.D. and Abdullahi, M.R. (2012) Calcium and Iron Levels in Some Fruits and Vegetables Commonly Consumed in Kano Metropolis, Nigeria. Bayero Journal of Pure and Applied Sciences, 5, 57-59. [8] Nierenberg, C. (2014) Leafy Greens-Ranked and Rated. The Edible Edition. [9] Meyer, H., Bolarinwa, A., Wolfram, G. and Linseisen, J. (2006) Bioavailability of Apigenin from Apiin-Rich Parsley in Humans. Annals of Nutrition and Metabolism, 50, 167-172.
http://dx.doi.org/10.1159/000090736 [10] Mannem, K., Madhu, Ch., Asha, V.S. and Kumar, V.P. (2012) Quantitative Evaluation of Carbohydrate Levels in Green Leafy Vegetables for Home Use by Uv-Visible Spectrophotometer. International Journal of Scientific & Engineering Research, 3, 1-2. [11] Malviya, S.N., Malakar, R., Yadav, M., Mishra, A. and Tiwari, A. (2011) Estimation and Characterization of Protein Present in Seed Extract of Jatropha curcas. Advance Research in Pharmaceuticals and Biologicals, 1, 35-44. [12] Academy of Nutrition and Dietetics (2013) It’s about Eating Right-Fiber. AND, Chicago. [13] Ehrlich, S.D. (2013) Fiber. University of Maryland Medical Centre (UMMC), Baltimore. [14] Threapleton, D.E., Greenwood, D.C., Evans, C.E., Cleghorn, C.L., Nykjaer, C., Woodhead, C., Cade, J.E., Gale, C.P. and Burley, V.J. (2013) Dietary Fiber Intake and Risk of First Stroke: A Systematic Review and Meta-Analysis. Stroke, 44, 1360-1368.
http://dx.doi.org/10.1161/STROKEAHA.111.000151 [15] McCready, R.M., Guggolz, J., Silviera, V. and Owens, H.S. (1950) Determination of Starch and Amylose in Vegetables. Analytical Chemistry, 22, 1156-1158.
http://dx.doi.org/10.1021/ac60045a016 [16] University of Canterbury (2015) Determination of Vitamin C Concentration by Titration. University of Canterbury, Christchurch. [17] Achikanu, C.E., Eze-Steven, P.E., Ude, C.M. and Ugwuokolie, O.C. (2013) Determination of the Vitamin and Mineral Composition of Common Leafy Vegetables in South Eastern Nigeria. International Journal of Current Microbiology and Applied Sciences, 2, 347-353. [18] Chenarda, C.H., Kopsellb, D.A. and Kopsell, D.E. (2005) Nitrogen Concentration Affects Nutrient and Carotenoid Accumulation in Parsley. Journal of Plant Nutrition, 28, 285-297. [19]
http://articles.mercola.com/sites/articles/archive/2013/08/03/cabbage.aspx