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Composition of edible wild plants of lebanon
Author(s) -
Cowan J. W.,
Sakr A. H.,
Shadarevian S. B.,
Sabry Z. I.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140707
Subject(s) - limiting , lysine , edible plants , amino acid , carotene , food science , essential amino acid , vitamin , composition (language) , botany , biology , chemistry , biochemistry , mechanical engineering , linguistics , philosophy , engineering
Proximate analysis, β‐carotene content and essential amino‐acid pattern were determined on various wild plants frequently consumed in Lebanon. In most of the plants studied, ash values were higher than those reported in other parts of the world. The limiting amino‐acid was lysine; its availability was not affected by traditional methods of preparation. As normally eaten, these plants supply a large portion of the vitamin‐A requirement.