The proximate and mineral composition of three leafy vegetables commonly consumed in Lagos, Nigeria

Abstract

Analysis of proximate composition and mineral nutrients of three commonly consumed vegetables Amaranthus cruentus, Celusia argenta and Corchorus olitorius leaves was carried out using standard methods of food analysis. The mean leaves moisture content is 23.57, 15.58 and 30.90% respectively for A. cruentus, C. argenta and C. olitorius. The vegetables have high ash content ranging from 21.30 to 32.36% which is within the range reported in some Nigerian leafy vegetables. The mean protein, carbohydrate and crude fibre content are: 12.66, 29.41, 7.83%; 9.35, 32.84, 11.70%; 11.24, 31.34, 6.6% respectively for A. cruentus, C. argenta and C. olitorius. All the studied vegetables have low fat content - A. cruentus (0.45%), C. argenta (0.21%), C. olitorius (0.32%). The leaves have energy values of 177.55 cal/100 g for C. olitorius followed by A. cruentus with energy value of 176.67 cal/100 g and C. argenta having the least energy value of (174.93 cal/100g) of food .The vegetables are all good sources of calcium , iron and zinc.  Key words: Leafy vegetables, Amaranthus cruentus, Celusia argenta, Corchorusolitorius, nutritive minerals.