Evaluation of nutritional quality characteristics of selected uncultivated green leafy vegetables

Uncultivated plants are an integral part of food systems.The present study has investigated the nutritional quality characteristics of selected four most popular and commonly used traditional uncultivated green leafy vegetables such as Aerva lanata (L.) Juss., Celosia argentea L., Corchorus olitorius L. and Leucas aspera L. (Wild.).The selected four leaves were shade dried and stored for the analysis.The results of the study showed that leaves of A. lanata has high ash (17.26 g/100 g), total carotenoid (4400.44 µg/100 g), calcium (1272.05mg/100 g), magnesium (811.45 mg/100 g), sodium (157.92mg/100 g), bioavailable iron (56.70%) and zinc content (81.59%).Whereas, fat (4.74 g/100 g), crude fiber (15.90 g/100 g), ßcarotene (240.13 µg/100 g), zinc (4.32 mg/100 g), copper (1.65 mg/100 g), phosphorus (357.49mg/100 g) and bioavailable calcium (71.52%) content of L. aspera was significantly (p=0.01)high than the other leaves.C. argentea found high protein (24.48 g/100 g), vitamin C (37.88 mg/100 g) and iron (15.02 mg/ 100 g) content while C. olitorius had high carbohydrate (53.90 g/100 g), energy (293.5 kcal/100 g), iron (15.04 mg/100 g), manganese (5.37 mg/100 g), potassium (1446 mg/100 g) and bioavailable iron (56.72%) content.The phenol, flavonoid, tannin, total antioxidant activity of all the leaves was ranged between 302.08-1443 mg GAE/100 g, 157.62-180.66mg RE/100 g, 150.99-720.74mg TAE/100 g, 11.57-95.77%,respectively.Henceforth, traditional green leafy vegetables with superior nutritional profile and antioxidant potential can be efficiently utilized as functional ingredients for the formulation of designer foods.