The prevalence and nutritional value of some Kenyan indigenous leafy vegetables from three locations of Machakos district
Date
1991Author
Mwajuma, L B S
Kahangi, E Murugi
Imungi, Jasper K
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
A survey was carried out to determine the locally available leafy vegetables in three locations of Machakos District, Kenya. The most common vegetables were analyzed for vitamin C, beta‐carotene calcium, iron and oxalate. Consumption of wild and semi‐wild leafy vegetables was found to be common in the three locations especially during the dry seasons. Results of laboratory analyses revealed high levels of beta‐carotene and vitamin C, and iron, and moderate levels of the mineral calcium, in the majority of the vegetables. Most vegetables were found to satisfy more than 100% of the daily requirements for vitamins A and C and more than 50% of the mineral calcium for an adult male. Three of the vegetable species analyzed had high levels of oxalate.
URI
http://www.tandfonline.com/doi/abs/10.1080/03670244.1991.9991211#.UbH6xJwkbfIhttp://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/30300
Citation
Mwanjuma, L.B.S, Kahangi, E.M & Imungi, J.K(1991). The prevalence and nutritional value of some Kenyan indigenous leafy vegetables from three locations of Machakos district. Ecology of Food and Nutrition, 26(4)275-280Publisher
Taylor and Francis Group Department of Food Science, Nutrition and Technology, University of Nairobi
Subject
Indigenous leafy vegetablesMachakos district
Vitamin C
Beta‐carotene
Calcium
Iron and oxalate
Description
Journal article