Iron content of twenty-five indigenous green leafy vegetables

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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/123456789/598	-
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

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