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https://csirspace.foodresearchgh.site/handle/123456789/598| Title: | Iron content of twenty-five indigenous green leafy vegetables |
| Authors: | Diako, C. |
| Keywords: | Green leafy vegetables;Leafy vegetables;Iron composition;Ghana;Iron content |
| Issue Date: | 2004 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| 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 |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/598 |
| 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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