Khader Vijaya, Rama S
Post Graduate & Research Centre, College of Home Science (Achrya N.G. Ranga Agril University (ANGRAU), Rajendranagar, Hyderabad, India.
Asia Pac J Clin Nutr. 2003;12(1):45-9.
Macro mineral contents were estimated in commonly consumed green leafy vegetables in India, namely; Koyyathotakura and Peddathotakura (varieties of Amaranthus species); Erragogu and Tellagogu (variety of Hibiscus species); Gangabayalakura (Portulaca olereceo) and Palak (Spineces olerecea) at three different stages of maturity. Varietal differences were also observed. The results of the study showed that as the plant matured from stage I (15 days) to stage II (30 days) calcium and magnesium content increased. In contrast, phosphorus content decreased as the plant matured. Varietal differences were also observed at different stages of maturity. The results also indicated that the consumption of green leafy vegetables at stage I (15 days) and stage II (30 days) potentially provide the greatest amount of minerals.
对印度常见的绿叶蔬菜中的常量矿物质含量进行了估算，这些蔬菜包括：科亚托塔库拉和佩达托塔库拉（苋属品种）；埃拉戈古和特拉戈古（木槿属品种）；冈加巴亚拉库拉（马齿苋）和菠菜（菠菜属），处于三个不同的成熟阶段。还观察到了品种差异。研究结果表明，随着植物从第一阶段（15天）成熟到第二阶段（30天），钙和镁的含量增加。相反，随着植物成熟，磷含量下降。在不同的成熟阶段也观察到了品种差异。结果还表明，食用处于第一阶段（15天）和第二阶段（30天）的绿叶蔬菜可能提供最多的矿物质。
