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Nutrients and Carotenoids Content of Green Leafy Vegetables (glvs) of Bangladesh

SK. Nazrul Islam
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

AKM Mokhlesur Rahman
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Sagarmay Barua
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Saiful Haque
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Md. Nazrul Islam Khan
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

S H Thilsted
Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, Denmark

N Hassan
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Abstract/ Executive Summary:

Green leafy vegetables (GLVs) have been analysed for their content of proximate nutrients and carotenoids. Proximate nutrients were estimated for twenty-seven and carotenoids for fourteen varieties of vegetables. Moisture ranged between 75.31±5.08% for Dheki shak and 92.61±0.71% for Pui shako Amongst vegetables studied Nune shak contained lowest (1.08±0.30%), while Mula shak contained highest (6.31±4.09%) amount of protein. Fat content ranged between 0.33±0.11 % for Pui shak and 1.93±0.32% for Data shak. Carotenoid content was found to be highest in Lal shak (9.38±0.60mg%) and lowest in Dheki shak (3.30±0.80mg%). Most of the popularly consumed GLVs were found to be rich in carotenoids.

Keywords: Proximate nutrients, Carotenoids, Green leafy vegetables

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End Date:

Program Area: Quality and Nutrition

Non-commodity: Profitability

Objectives:

To investigate the proximate nutrients and carotenoid contents of most popularly consumed Green Leafy Vegetables (GLVs) of Bangladesh.

Methodology:

Twenty-seven green leafy vegetables were selected for this study. The samples were procured during October through March from farmer's fields and the major local wholesale markets where vegetables from different parts of the country was brought for sale. Proximate nutrient content was estimated for twenty-seven GLVs, and total carotenoids for fourteen varieties of these vegetables. Triplicate analyses were performed for each sample collected at different time. The moisture content in the GLVs was determined by heating and subsequent cooling at constant weight. The protein content was estimated by Kjeldahl method as described in AOAC. Fat content was determined by solvent extraction (chloroform:methanol 2:1 mixture) followed by gravimetry. Total carotenoids was estimated by solvent extraction followed by spectrophotometric determination as decribed in AOAC. The total carotenoids in the GLV was isolated from its n-hexane extract by passing it through a glass column (2.5 x 40 cm) with a sintered glass disk holding a 15 cm bed of an adsorbent of alumina and sodium sulphate. Eluted yellow band containing carotenoids was diluted and read in a spectrophotometer (UV -1201, UV -VIS, Shimadzu, Kyoto, Japan) at 450 nm. Amount of carotenoids was calculated from its standard calibration graph.

Source of Information: Bangladesh J. Nutr. Vol. 16, December 2003; ISSN 1013-6037

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Achievement/Findings:

This study shows that the GLVs are rich source of carotenoids. As vitamin A deficiency is of public health significance, regular intake of carotenoids rich GLVs could reduce or even eliminate this vitamin A deficiency problem. In addition that, the data obtained in this study could be used to update our Food Composition Table.

Knowledge Management: Journal