Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents

Objective: To determine the micronutrient composition of fresh and boiled traditional green leafy vegetables (TGLVs).Design: Sixteen TGLVs categorised into cultivated and uncultivated vegetables were analysed for vitamin C (ascorbic acid [AA] and dehydroascorbate [DHAA]), β-carotene, lutein and minerals.Results: Basella alba had the highest AA (72 mg/100 g) content; Vernonia amygdalina (unwashed), had the highest β-carotene and lutein concentrations (14.1 and 29.0 mg/100 g, respectively); Amaranthus hybridus had the highest AA (43 mg/100 g) and β-carotene (9.3 mg/100 g) content, for cultivated sp. Celosia argentea had the highest Fe content; Zn content of all the vegetables was low, 0.4–2.6 mg/100 g. Cooking resulted in significant losses in AA content in all the samples, 19% in B. alba to 100% in Crassocephalum crepidioides. Carotenoid losses were observed in 10 samples and six samples had increased values of β-carotene (12% to 183%) and lutein (64% to double).Conclusion: Traditional green leafy vegetables studied were found to be rich in the micronutrients of interest, especially in carotenoids. Boiling of leafy vegetables, as traditionally done, led to considerable losses of the micronutrients. The micronutrient content of uncultivated leafy vegetables compared well with commonly cultivated species

Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements

Objective: To determine the consumption pattern of selected households consuming traditional green leafy vegetables (TGLVs) during three seasons and potential contribution to recommended nutrient intakes.Design: Repeated household survey using food frequency questionnaire to obtain consumption pattern of selected TGLVs.Setting and Subjects: Selected households in a small rural farming community: pre-rainy (n = 43), rainy (n = 36) and post-rainy seasons (n = 40).Results: Corchorus olitorius and A. hybridus were the most consumed by > 70% of households across three seasons. A. esculentus and A. viridis were the least consumed TGLVs through all the seasons. Uncultivated and cultivated TGLVs could contribute between 26–> 100% and 18–96%, respectively, of recommended intake for vitamin A for children and women. For young children, both the cultivated and uncultivated TGLVs could contribute more than 50% of their RDA for iron.Conclusion: seasonal availability, and preference for certain species, determine the consumption pattern of the TGLVs studied. Uncultivated and less utilised vegetables have the potential to make significant contributions to the micronutrient requirements of women and children, especially vitamin A and iron if frequently used

Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements

Objective: To determine the consumption pattern of selected households consuming traditional green leafy vegetables (TGLVs) during three seasons and potential contribution to recommended nutrient intakes. Design: Repeated household survey using food frequency questionnaire to obtain consumption pattern of selected TGLVs. Setting and Subjects: Selected households in a small rural farming community: pre-rainy (n = 43), rainy (n = 36) and post-rainy seasons (n = 40). Results: Corchorus olitorius and A. hybridus were the most consumed by > 70% of households across three seasons. A. esculentus and A. viridis were the least consumed TGLVs through all the seasons. Uncultivated and cultivated TGLVs could contribute between 26–> 100% and 18–96%, respectively, of recommended intake for vitamin A for children and women. For young children, both the cultivated and uncultivated TGLVs could contribute more than 50% of their RDA for iron. Conclusion: seasonal availability, and preference for certain species, determine the consumption pattern of the TGLVs studied. Uncultivated and less utilised vegetables have the potential to make significant contributions to the micronutrient requirements of women and children, especially vitamin A and iron if frequently used

Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents

Objective: To determine the micronutrient composition of fresh and boiled traditional green leafy vegetables (TGLVs). Design: Sixteen TGLVs categorised into cultivated and uncultivated vegetables were analysed for vitamin C (ascorbic acid [AA] and dehydroascorbate [DHAA]), β-carotene, lutein and minerals. Results: Basella alba had the highest AA (72 mg/100 g) content; Vernonia amygdalina (unwashed), had the highest β-carotene and lutein concentrations (14.1 and 29.0 mg/100 g, respectively); Amaranthus hybridus had the highest AA (43 mg/100 g) and β-carotene (9.3 mg/100 g) content, for cultivated sp. Celosia argentea had the highest Fe content; Zn content of all the vegetables was low, 0.4–2.6 mg/100 g. Cooking resulted in significant losses in AA content in all the samples, 19% in B. alba to 100% in Crassocephalum crepidioides. Carotenoid losses were observed in 10 samples and six samples had increased values of β-carotene (12% to 183%) and lutein (64% to double). Conclusion: Traditional green leafy vegetables studied were found to be rich in the micronutrients of interest, especially in carotenoids. Boiling of leafy vegetables, as traditionally done, led to considerable losses of the micronutrients. The micronutrient content of uncultivated leafy vegetables compared well with commonly cultivated species

Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements

Objective: To determine the consumption pattern of selected households consuming traditional green leafy vegetables (TGLVs) during three seasons and potential contribution to recommended nutrient intakes. Design: Repeated household survey using food frequency questionnaire to obtain consumption pattern of selected TGLVs. Setting and Subjects: Selected households in a small rural farming community: pre-rainy (n = 43), rainy (n = 36) and post-rainy seasons (n = 40). Results: Corchorus olitorius and A. hybridus were the most consumed by > 70% of households across three seasons. A. esculentus and A. viridis were the least consumed TGLVs through all the seasons. Uncultivated and cultivated TGLVs could contribute between 26–> 100% and 18–96%, respectively, of recommended intake for vitamin A for children and women. For young children, both the cultivated and uncultivated TGLVs could contribute more than 50% of their RDA for iron. Conclusion: seasonal availability, and preference for certain species, determine the consumption pattern of the TGLVs studied. Uncultivated and less utilised vegetables have the potential to make significant contributions to the micronutrient requirements of women and children, especially vitamin A and iron if frequently used