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- Title
Identification and nutrient composition of indigenous vegetables of Tanzania.
- Authors
M. Lyimo; R.P.C. Temu; J.K. Mugula
- Abstract
Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High values up to 249.6, 266 and 7.7 mg/100 g of vitamin C, calcium and iron, respectively, were recorded. Protein content ranged from 0.6 to 5.0 and fat content 0.1 to 1.0 percent. Generally most of the vegetables were preferred by 50 to 90 percent of the persons surveyed.
- Subjects
TANZANIA; VEGETABLES; INDIGENOUS crops; PLANT nutrients
- Publication
Plant Foods for Human Nutrition, 2003, Vol 58, Issue 1, p85
- ISSN
0921-9668
- Publication type
Article
- DOI
10.1023/A:1024044831196