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Identification and nutrient composition of indigenous vegetables of Tanzania

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Abstract

Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High values up to 249.6, 266 and 7.7 mg/100 g of vitamin C, calcium and iron, respectively, were recorded. Protein content ranged from 0.6 to 5.0 and fat content 0.1 to 1.0 percent. Generally most of the vegetables were preferred by 50 to 90 percent of the persons surveyed.

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Correspondence to M. Lyimo.

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Lyimo, M., Temu, R. & Mugula, J. Identification and nutrient composition of indigenous vegetables of Tanzania. Plant Foods Hum Nutr 58, 85–92 (2003). https://doi.org/10.1023/A:1024044831196

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  • Identification
  • Indigenous vegetables
  • Minerals
  • Preference
  • Proximate composition
  • Vitamins