Identification and nutrient composition of indigenous vegetables of Tanzania

Authors: Lyimo M.; Temu R.P.C.; Mugula J.K.

Source: Plant Foods for Human Nutrition, Volume 58, Number 1, 2003 , pp. 85-92(8)

Publisher: Springer

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Abstract:

Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High values up to 249.6, 266 and 7.7 mg/100 g of vitamin C, calcium and iron, respectively, were recorded. Protein content ranged from 0.6 to 5.0 and fat content 0.1 to 1.0 percent. Generally most of the vegetables were preferred by 50 to 90 percent of the persons surveyed.

Keywords: Identification; Indigenous vegetables; Minerals; Preference; Proximate composition; Vitamins

Language: English

Document Type: Research article

Affiliations: 1: Sokoine Univeristy of Agriculture, Department of food science and Technology, P.O. Box 3006, Morogoro, Tanzania

Publication date: 2003-01-01