Transcription of Nutritional components in green leafy vegetables: A review
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Nutritional components in green leafy vegetables: A review
~ 2498 ~ Journal of Pharmacognosy and Phytochemistry 2020; 9(5): 2498-2502 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2020; 9(5): 2498-2502 Received: 15-06-2020 Accepted: 20-08-2020 Deepak Kumar Department of Agriculture, Moradabad, Uttar Pradesh, India Satendra Kumar University of Agriculture & Technology, Uttar Pradesh, India Chandra Shekhar Gochar Mahavidhayalaya Rampur Maniharan Saharanpur Uttar Pradesh, India Corresponding Author: Deepak Kumar Department of Agriculture, Moradabad, Uttar Pradesh, India Nutritional components in green leafy vegetables: A review Deepak Kumar, Satendra Kumar and Chandra Shekhar Abstract green leafy vegetables have generated interest worldwide as they exhibit multiple benefits for health of human beings.
For instance, data obtained from USDA national nutrient database [50, 52], clearly shows that vitamin A and K1 (Phylloquinone) in leafy vegetables are exceptionally high for kale and spinach than the cereals and pulses. Vitamin˗E in duck weed (45.7mg/100g) is high among many common leafy vegetables and seeds.
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