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Proximate Composition, Calcium, Iron and α-Carotene Contents of Vegetable Preparations


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1 Department of Foods and Nutrition, College of Home-Science, Marathwada Agricultural University, Parbhnai-431 402, India
     

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Vegetables are soft, fleshy, edible plant products and occupy an important place especially in the vegetarian diet in India. Nutritionally vegetables have a vital role to play, vitamins and minerals being their major contributions to the human diet. Vegetables are categorized under three groups namely leafy vegetables, other vegetables and roots and tubers.
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  • Proximate Composition, Calcium, Iron and α-Carotene Contents of Vegetable Preparations

Abstract Views: 48  |  PDF Views: 0

Authors

V. M. Nalwade
Department of Foods and Nutrition, College of Home-Science, Marathwada Agricultural University, Parbhnai-431 402, India
N. S. Reddy
Department of Foods and Nutrition, College of Home-Science, Marathwada Agricultural University, Parbhnai-431 402, India
V. N. Kokil
Department of Foods and Nutrition, College of Home-Science, Marathwada Agricultural University, Parbhnai-431 402, India

Abstract


Vegetables are soft, fleshy, edible plant products and occupy an important place especially in the vegetarian diet in India. Nutritionally vegetables have a vital role to play, vitamins and minerals being their major contributions to the human diet. Vegetables are categorized under three groups namely leafy vegetables, other vegetables and roots and tubers.