Changes in Vitamin and Mineral Contents during Preparation and Processing of Kenyan traditional Green Leafy vegetables- a Review

Abstract

Traditional green leafy vegetables have provided nourishment and given variety to the diets of Kenyans for a long time. These vegetables have, however ,been consumed prepared, rarely processed and never raw. The nutrient intake from the vegetables as consumed are therefore lower than they would be from the fresh. This paper therefore reviews infonnation on the fate of vitamins and minerals during preparation and processing of Kenyan green leafy vegetables.