The physico-chemical characteristics and some nutritional values of vegetable amaranth sold in Nairobi-kenya

Abstract

Twenty one major supermarkets and ten independent green grocers in the city of Nairobi were surveyed for types of vegetable amaranths sold and their post harvest handling. The nutrient composition of the vegetables was also analyzed. In addition, information on three other traditional leafy vegetables (TI. Vs) namely, Cleome gynandra, Solannm nigrum, and Vigil a nnguiculnta was obtained. All the vegetables were sold in bundles or average weightshowed that vegetable amaranth had a moisture content of 85.5%, thercf a dry matter content of 14.5%. Expressed on dry matter basis, the mean t( ash content was 19.2%, crude protein content 26.1 % ami the crude f content 14.7%. The mean ascorbic acid content was 627mg/IOO g, zinc c, tent 5.5m g/IOO g and iron content 18 I11g/IOOg. The men nitrate cont was 732.5 mg/ I00 g, total oxalatcs 5830 mg/ I00 g and soluble oxala 3'6511mg/ I00 g, while the lead content averaged 1.113mgl I00 g. The sit concludes that vegetable amaranth has potential as popular vegetable in diets of Kenyans to significantly contribute to provision of micronutricr particularly iron and zinc. KEYWORDS traditional vegetables, marketing,