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Kalocsa, Hungary

Caunii A.,Victor Babes University of Medicine and Pharmacy Timisoara | Cuciureanu R.,Grigore T. Popa University of Medicine and Pharmacy | Zakar A.M.,Tomori Pal College | Tonea E.,Tomori Pal College | Giuchici C.,Tomori Pal College
Studia Universitatis Vasile Goldis Arad, Seria Stiintele Vietii | Year: 2010

The present investigation was undertaken to determine the nutrient content of different types of leafy vegetable. The varieties of leafy vegetables utilized are diverse, ranging from leaves of annuals and shrubs to leaves of trees. Leafy vegetables are generally good sources of nutrients. They are important protective foods and highly beneficial for the maintenance of health and prevention of diseases as they contain valuable food ingredients which can be utilized to build up and repair the body. Vegetables are classified according to type and nutritive values, and were subjected to proximate analysis from determination of energy values, nutritionally values and minerals. © 2010 Vasile Goldis University Press. Source


Caunii A.,Victor Babes University of Medicine and Pharmacy Timisoara | Cuciureanu R.,Grigore T. Popa University of Medicine and Pharmacy | Miklosne Zakar A.,Tomori Pal College | Tonea E.,Banat University of Agricultural Sciences and Veterinary Medicine, Timisoara | Giuchici C.,Banat University of Agricultural Sciences and Veterinary Medicine, Timisoara
Studia Universitatis Vasile Goldis Arad, Seria Stiintele Vietii | Year: 2010

The present paper is a study about the role of vegetables and other antioxidant status in human subjects. Vegetables are essential to keep our body healthy and in perfect harmony. Vegetables were characterized and their chemical composition determined. Some of them were not only used for food, but for medicine in minor ailments by the natives. Results of the analysis showed that on dry weight basis, the crude protein content ranged from 23.39 to 27.51 percent. The fat (either extract) ranged from 1.67 to 2.23 percent. Total carbohydrate content ranged from 43.88 to 59.01 percent. The vegetables and leafy vegetables are high in ascorbic acid (Vitamin C). Ascorbic acid content ranged from 38.50 mg/100 g dry sample to 51.34 mg/100g sample. © 2010 Vasile Goldiş University Press. Source


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