A REVIEW ON NUTRITIONAL QUALITY OF GREEN LEAFYVEGETABLESVishal Thakur, Dipika Mal, K. Soga and A. Gandhi
Vegetables play an important role in food and nutrition conservation. Green leafy vegetables, in particular,are known as a high-quality source of vitamins, minerals, and phenolic compounds. Leafy vegetables havehigher levels of mineral nutrients like iron and calcium than staple foods like grains. Leafy vegetables areamong the most potent herbal assets and the only available sources of folic acid, this paper examines thenutritional and anti-nutritional properties of some common green leafy vegetables, which are significantlyhigher in Moringa oleifera plant leaves than in other leafy and non-leafy vegetables. There are several different forms and compositions of nutritional and anti-nutritional factors in edible leafy vegetable plants.Antinutritionalelements are chemical compounds found in plant tissues that prevent humans from absorbingnutrients. Their results can be direct or indirect and they can vary from mild reactions to death. Antinutrientssuch as nitrates, phytates, tannins, oxalates, and cyanogenic glycosides have been linked toseveral healthproblems. Anti-nutritional factors can be minimized using one-of-a-kind processing techniques such asboiling and blanching. The various analytical methods for the willpower of the various dietary and antinutritional factors in a few green leafy vegetables were also briefly discussed below.