Phytoevaluation of the nutritional values of ten green leafy vegetables in South -Western Nigeria

Vegetable consumption has been associated with decreased risk of chronic diseases. In this work, ten green leafy vegetables were analysed for basic nutrients in the diet of man with a view to ascertaining their nutritional potentials. Samples of the fresh vegetables collected were separated into two and used in the wet and dry forms. Column chromatographic separation of the ethanol extract of the wet samples showed the protein, carbohydrate and fat contents. Spectrophotometric analysis of dried samples revealed the Calcium, Magnesium, Phosphorous, Iron and vitamin contents. Potassium and Sodium were determined using flame photometry. All the vegetables showed high moisture contents (75.0 – 91.5%). The highest carbohydrate and protein contents of 5.8 and 6.4g/100g respectively, were recorded in Telfairia occidentalis. Ascorbic acid contents were between 28.0 to 410.0mg/100g while vitamin A ranged from 8.00 to 6120 I.U. Potassium is generally the highest in the vegetables while iron is the lowest.