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https://csirspace.foodresearchgh.org/handle/1/598Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Diako, C. | - |
| dc.date.accessioned | 2017-10-27T08:36:08Z | - |
| dc.date.available | 2017-10-27T08:36:08Z | - |
| dc.date.issued | 2004 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/1/598 | - |
| dc.description.abstract | Twenty-five indigenous green leafy vegetables in Ghana were analyzed for their iron composition. Varietal differences of iron content were observed for the green leafy vegetables with a least iron content of 11.2 ± 0.05 mg/100g (dw) for variety TA/97/160-C4 to the highest value of 43.4 ± 0.01 mg/100g (dw) for SO/2002?002-D3. Results obtained fell in the range of published values for good iron levels in green leafy vegetables | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Green leafy vegetables | en_US |
| dc.subject | Leafy vegetables | en_US |
| dc.subject | Iron composition | en_US |
| dc.subject | Ghana | en_US |
| dc.subject | Iron content | en_US |
| dc.title | Iron content of twenty-five indigenous green leafy vegetables | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Iron_Content_Indigenous_Leafy_Vegetables.pdf | 5.46 MB | Adobe PDF |  View/Open |
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