Proximate Composition and Nutritive Value of Some Leafy Vegetables from Faisalabad, Pakistan

The supply of nutrients and proximate matter is insufficient to fulfil the dietary needs of the quickly expanding human population. Green leafy vegetables can prove economical sources of minerals, vitamins and fibers to overcome nutritional deficiencies. Five leafy vegetables (Brassica juncea, Spinacia oleracea, Trigonella foenum-graecum, Chenopodium album and Lactuca sativa) were collected from a horticulture garden and vegetable market for the evaluation of their proximate matter and nutritional composition. Their contents of proximate (moisture, ash, fats, fibers, carbohydrates and protein), minerals (Ca2+, K+ and P+) and anti-nutrients were examined using standard protocols. The contents of fats (0.43 mg g(-1)f.w.) in S. oleracea; fibers (0.8 mg g(-1)f.w.) in S. olerace; carbohydrates (0.89 mg g(-1)f.w.); in B. juncea, proteins (0.91 mg g(-1)f.w.) in L. sativa; and vitamin A (1.18 mg g(-1)f.w.) in C. album from the horticulture garden were high enough to meet the daily dietary requirements of adults. Tannins were higher in species collected from the market, which is toxic for human health. It is concluded that vegetables of horticulture garden grown in suitable environmental conditions possess better nutritional composition as compared to vegetables purchased from markets. However, a large-scale research is needed for the analysis of vitamins, minerals, antioxidants, anti-nutrients and heavy metals in leafy vegetables. Further research on ethnomedicinal attributes of leafy vegetables is recommended.

Automated summary

The research indicates that green leafy vegetables are important sources of nutrients for the human diet, with vegetables grown in horticulture gardens having better nutritional composition compared to those purchased from markets. Tannins were found to be higher in vegetables from the market, which can be harmful to human health. Further research is recommended to analyze the vitamins, minerals, antioxidants, anti-nutrients, and heavy metals in leafy vegetables, as well as explore the ethnomedicinal attributes.