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首页> 外文期刊>Plant Foods for Human Nutrition >Selected mineral content of common leafy vegetables consumed in India atdifferent stages of maturity
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Selected mineral content of common leafy vegetables consumed in India atdifferent stages of maturity

机译：印度不同成熟阶段食用的普通叶菜类蔬菜的选定矿物质含量

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摘要

Micromineral contents were estimated in commonly consumed green leafy vegetables: Koyyathotakura and Peddathotakura (varieties of Amaranthus species); Erragogu and Tellagogu (variety of Hibiscus species) Gangabayalakura and palak at three different stages of maturity. Varietal differences were also observed. The results of the study showed that as the plant matured from stage I (15 days) to stage II (30 days), iron and manganese contents increased whereas zinc and copper contents decreased as the plant matured. Varietal differences were also observed at different stages of maturity. The results also indicated that the consumption of green leafy vegetables at stage I and stage II potentially provides the greatest amount of a mineral.
机译：估计了常见食用的绿叶蔬菜中的微量元素含量：Koyyathotakura和Peddathotakura（A菜的品种）; Erragogu和Tellagogu（芙蓉种类）Gangabayalakura和palak在三个不同的成熟阶段。还观察到品种差异。研究结果表明，随着植物从第一阶段（15天）到第二阶段（30天）的成熟，随着植物的成熟，铁和锰的含量增加，而锌和铜的含量下降。在成熟的不同阶段还观察到品种差异。结果还表明，在第一阶段和第二阶段食用绿叶蔬菜可能会提供最大量的矿物质。

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