Herzog F, Farah Z, Amadò R
Department of Food Science, Swiss Federal Institute of Technology, ETH-Zentrum, Zürich.
Int J Vitam Nutr Res. 1993;63(3):234-8.
The overall composition, vitamin, carotene and mineral contents of the leaves of four wild plants (Ceiba pentandra, Grewia carpinifolia, Hibiscus congestiflorus, Triplochiton scleroxylon) used as vegetables in the traditional cuisine in Côte d'Ivoire were determined. The results are within the range of data published for domesticated leafy vegetables. The leaves revealed to be good sources of iron and calcium. Special attention is drawn to their contents of mucilages.
测定了科特迪瓦传统菜肴中用作蔬菜的四种野生植物（吉贝、心叶扁担杆、密集花芙蓉、白梧桐）叶片的总体成分、维生素、胡萝卜素和矿物质含量。结果在已发表的驯化叶菜类蔬菜数据范围内。这些叶片被证明是铁和钙的良好来源。特别要注意它们的黏液质含量。
