|Authors: ||N.S. Devi, P.G. Sadhan Kumar, K.V. Peter, V. Indira|
|Keywords: ||Sauropus androgynous, Basella sp., Talinum triangulare, Boerrhavia diffusa, Ipomoea aquatica, Moringa oleifera, Pisonia alba|
Vegetables are the best resource for overcoming micronutrient deficiencies in developing countries.
Many indigenous vegetables, especially the leaf vegetables are rich sources of vitamin A, C, and minerals like iron, calcium, phosphorus sodium, potassium and many others.
Kerala, located in the warm humid tropics enjoys a wide range of climate conditions suitable for growing a wide range of indigenous leaf vegetables variety, most commonly amaranth, drumstick, chekkurmanis, waterleaf, horse purslane, water convolvulus, ponnanganni greens, fenugreek, Indian pennywort, basella, agathi and pisonia.
The β carotene content of leaf vegetables varied from 1926 µg (ponnanganni greens) to 22147 µg (water convolvulus); vitamin C from 17 (ponnanganni greens) to 247 mg (chekkurmanis) and iron from 0.9 (water leaf) to 34.8 mg (water convolvulus) per 100g edible portion.
The antinutrient factors, oxalates and nitrates are present in traces in a few of these crops.
Download Adobe Acrobat Reader (free software to read PDF files)