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Composition of edible wild greens
Author(s) -
Sengupta S. R.,
Pal B.
Publication year - 1970
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.2740210412
Subject(s) - ascorbic acid , biology , botany , horticulture
Eleven edible wild greens of West Bengal ( Enhydra fluctuans, Hydrocotyle asiatica, Herpestis monneira, Oxalis corniculata, Mollugo spergula, Mollugo hirta, Cephalandra indica, Hygrophila spinosa, Amaranthus spinosus, Rumex vesicarius and Trianthema monogyna ) were analysed for moisture, protein, fat, carbohydrate, ash, crude fibre, calcium, phosphorus, iron, nicotinic acid, ascorbic acid and calories. The nutritive value of the leaves of these species was generally low.