Vol. 7, Issue 6 (2019)
Nutritive values and importance of green leafy vegetables in human diet: A review
Author(s): Shikha Markam
Abstract: Greens are among the most productive plants in terms of nutritional value per unit area, because they grow rapidly and can have several crops in a season. They contribute sufficient amounts of vitamin A and C and several minerals even after losing some of the constituents while cooking. The need for green food is being greatly emphasized owing to the increase in knowledge of value of essential minerals and vitamins. They could be used as an important source of nutrients during the pre-cropping season, before traditional crops are available for human consumption. There are hundreds of edible green leafy vegetables grown and used in India. Most common green leafy vegetables grown in tropical areas of India are Amaranthus sp., Alternanthera sessilis, Coriandrum sativum, Hibiscus sabdariffa, Ipomea aquatica, Mentha arvensis, Moringa oleifera, Murraya koenigii, Portulaca aquadrifida, Sauropus androgynous, Sesbania grandiflora, Solanum nigrum, Spinacia oleracea, Talinum traingulare, Trigonella foenum-graecumare used. The nutritional values and chemical constituents present in these green leafy vegetables are of great importance to human health. Consumption of these green leafy vegetables will improve the nutritional status and will reduce the risks of specific diseases like diabetes, cancer and hepatotoxicity. The present study is on reviewing edible green leafy vegetables available in tropical conditions of India and their pharmacological benefits, essential in this modern world to support the benefits of their consumption.
Pages: 4026-4029 | 293 Views 133 Downloads
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How to cite this article:
Shikha Markam. Nutritive values and importance of green leafy vegetables in human diet: A review. Int J Chem Stud 2019;7(6):4026-4029.
