A Review on the Nutritional Value of Some Leafy Vegetables used in India
Akhilesh Kumar
Department of Horticulture, SHUATS, Prayagraj, Uttar Pradesh, India.
Pringchinoramarak
Department of Horticulture, SHUATS, Prayagraj, Uttar Pradesh, India.
Saket Mishra
Department of Horticulture, SHUATS, Prayagraj, Uttar Pradesh, India.
Shashi Kant Ekka *
Department of Horticulture, SHUATS, Prayagraj, Uttar Pradesh, India.
Reena Kujur
Department of Biological Science, SHUATS, Prayagraj, Uttar Pradesh, India.
Johnson Lakra
College of Agriculture and Research Station, Kunkuri, Chhattisgarh, India.
*Author to whom correspondence should be addressed.
Abstract
This review explores the nutritional profiles of leafy vegetables commonly used in Indian cuisine, emphasizing their significance in promoting human health and well-being. Leafy greens play a pivotal role in traditional Indian diets, contributing essential vitamins, minerals, and antioxidants. The low calorific value of leafy vegetables makes them ideal for human weight balance. The good nutrition profile of leafy vegetables are beneficial in reducing the risk of major diseases such as cardiovascular and cancer. Anti nutritional factors are chemical compounds in plant tissues, which deter the absorption of nutrients in humans. From all the findings it was suggested that consumption of leafy vegetables fulfills the nutrition reqiurements and avoid from malnutrition.
Keywords: Leafy vegetables, anti-nutritional, minerals, antioxidants