The α-linolenic acid content of green vegetables commonly available in Australia

Green vegetable consumption has long been considered,to have health benefits mainly due to the vitamins, minerals and phytonutrients (such as vitamin C; folate, antioxidants etc) contained in,a vegetable-rich diet. Additionally green vegetables are known to contain a relatively high proportion of omega-3 polyunsaturated fatty acids (PUFAs), primarily in the form of alpha -linolenic acid (18:3n-3). However, there Lire no data available on the fatty acid composition and concentration of green vegetables commonly consumed in Australia, The, present study determined the fatty acid content of I I green vegetables that are commonly available in Australia.: The total fatty acid concentrations of the vegetables understudy ranged from 44 mg/100 g wet weight in Chinese cabbage to 372 mg/100 g in watercress. There were three PUFAs' in all vegetables analyzed these were 16:3n-3, 18:2n-6, and 18:3n-3 fatty acids. Sample vegetables contained significant quantities of 16:3n-3 and 18:3n-3, ranging from 23 to 225 mg/100g. Watercress and mint contained the highest amounts of 16:3n-3 and 18:3n-3, and parsley had the highest amount of 18:2n-6 in both percentage composition and concentration. Mini had the highest concentration of 18:3n-3 with a value of 195 mg/100g, while watercress contained the highest concentration of 16:3n-3 at 45 mg/100 g. All 11 green vegetables contained a high,proportion of PLTFAs, ranging from 59 to 72% of total fatty acids. The omega-3 PUFA composition ranged from 40 to 62% of total fatty acids. Monounsaturated fatty acid composition was less than 6% of total: fatty acids. The proportion of saturated fatty acids ranged from 21% in watercress and mint to 32%, of total fatty, acids in Brussels sprouts. No eicosapentaenoic and docosahexaenoic acids were detected in any of the samples I Consumption of green vegetables could contribute to 18:3n-3 PUFA intake, especially for vegetarian populations.