Lugumira Robert, Tafiire Henry, Vancoillie Flore, Ssepuuya Geoffrey, Van Loey Ann
Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, 3001 Leuven, Belgium.
Department of Food Science and Technology, Kyambogo University, Kyambogo, Kampala P.O. Box 1, Uganda.
Foods. 2025 Apr 9;14(8):1304. doi: 10.3390/foods14081304.
Micronutrient deficiencies and the increased incidences of non-communicable diseases are public health challenges for the sub-Saharan population. Leafy vegetables reportedly contain several minerals, vitamins and antioxidant compounds which could help reduce the above challenges. However, overall vegetable consumption is still low in Uganda, partly due to limited information about the nutritional quality and health-promoting properties of the available vegetable species. To provide scientific justification for increased growth/production and utilisation of specific leafy vegetable species as food, the nutrient and phytochemical compositions were determined in nine African leafy vegetables. The 'true' protein and dietary fibre contents were 13-33 and 29-43 g/100 g DW, respectively, whereas the starch content was below 6 g/100 g DW. As for the minerals, the Ca, Mg, and Fe contents were 630-3395, 324-1428, and 14-78 mg/100 g DW, respectively, whereas the Zn content was below 6 mg/100 g DW. High carotenoid contents were observed with lutein and β-carotene as the predominant carotenoids (25-60 and 12-29 mg/100 g DW, respectively). The vitamin C and total polyphenol contents were 24-253 mg/100 g DW and 17-43 mg GAE/g DW, respectively. The leafy vegetables studied are low-calorie and can be considered alternative protein sources. They are generally health-beneficial foods as they contain natural antioxidant compounds, vitamin C, carotenoids and polyphenols. African nightshade, sp., cowpea leaves, and spider plant are potential sources of provitamin A (β-carotene) and minerals (Ca and Fe); hence, they can help reduce incidences of related deficiencies.
微量营养素缺乏和非传染性疾病发病率上升是撒哈拉以南非洲人口面临的公共卫生挑战。据报道，多叶蔬菜含有多种矿物质、维生素和抗氧化化合物，有助于应对上述挑战。然而，乌干达的蔬菜总体消费量仍然较低，部分原因是关于现有蔬菜品种的营养质量和促进健康特性的信息有限。为了为增加特定多叶蔬菜品种作为食物的种植/生产和利用提供科学依据，对9种非洲多叶蔬菜的营养成分和植物化学成分进行了测定。“真实”蛋白质和膳食纤维含量分别为13 - 33克/100克干重和29 - 43克/100克干重，而淀粉含量低于6克/100克干重。至于矿物质，钙、镁和铁的含量分别为630 - 3395毫克/100克干重、324 - 1428毫克/100克干重和14 - 78毫克/100克干重，而锌含量低于6毫克/100克干重。观察到类胡萝卜素含量较高，以叶黄素和β-胡萝卜素为主导类胡萝卜素（分别为25 - 60毫克/100克干重和12 - 29毫克/100克干重）。维生素C和总多酚含量分别为24 - 253毫克/100克干重和17 - 43毫克没食子酸当量/克干重。所研究的多叶蔬菜热量低，可以被视为替代蛋白质来源。它们通常是有益健康的食物，因为它们含有天然抗氧化化合物、维生素C、类胡萝卜素和多酚。非洲茄属植物、豇豆叶和吊兰是维生素A原（β-胡萝卜素）和矿物质（钙和铁）的潜在来源；因此，它们有助于减少相关缺乏症的发病率。
