4,045
Views
30
CrossRef citations to date
0
Altmetric
Original Articles

Nutrient Composition and Sensory Profile of Differently Cooked Green Leafy Vegetables

&
Pages 659-669 | Published online: 06 Feb 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (8)

Tanmay Sarkar, Molla Salauddin, Sarita Roy, Runu Chakraborty, Maksim Rebezov, Mohammad Ali Shariati, Muthu Thiruvengadam & Kannan R. R Rengasamy. (2022) Underutilized green leafy vegetables: frontier in fortified food development and nutrition. Critical Reviews in Food Science and Nutrition 0:0, pages 1-55.
Read now
Md. Rokonujaman Khan, Sheikh Manjura Hoque, Kaniz Fatima Binte Hossain, Md. Abu Bakar Siddique, Md. Khabir Uddin & Md. Mostafizur Rahman. (2020) Green synthesis of silver nanoparticles using Ipomoea aquatica leaf extract and its cytotoxicity and antibacterial activity assay. Green Chemistry Letters and Reviews 13:4, pages 303-315.
Read now
Jorge Armesto, Lucía Gómez-Limia, Javier Carballo & Sidonia Martínez. (2019) Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega). International Journal of Food Sciences and Nutrition 70:2, pages 136-149.
Read now
Andriati Ningrum, Nhut Nguyen Minh & Matthias Schreiner. (2015) Carotenoids and Norisoprenoids as Carotenoid Degradation Products in Pandan Leaves (Pandanus amaryllifolius Roxb.). International Journal of Food Properties 18:9, pages 1905-1914.
Read now
Myang Hee Im, Yong-Seo Park, Kyung-Sik Ham, Seong-Gook Kang, Buk-Gu Heo, Hanna Leontowicz, Maria Leontowicz, Jacek Namiesnik, Kasia Najman & Shela Gorinstein. (2012) Effects of Cooking on the Bioactivity of Lotus Roots and White Onions. International Journal of Food Properties 15:1, pages 49-59.
Read now
Muhammad Shoaib Akhtar, Beenish Israr, Nighat Bhatty & Amanat Ali. (2011) Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistani Vegetables and Beans. International Journal of Food Properties 14:1, pages 241-249.
Read now
S. Gaur, U.S. Shivhare, B.C. Sarkar & J. Ahmed. (2007) Thermal Chlorophyll Degradation Kinetics of Mint Leaves Puree. International Journal of Food Properties 10:4, pages 853-865.
Read now
HaticeK. Yıldırım, Yeşim Elmacı, Gülden Ova, Tomris Altuğ & Ufuk Yücel. (2007) Descriptive Analysis of Red Wines From Different Grape Cultivars in Turkey. International Journal of Food Properties 10:1, pages 93-102.
Read now

Articles from other publishers (22)

Mouna Ben Farhat, Raja Beji-Serairi, Sawsen Selmi, Moufida Saidani-Tounsi & Chedly Abdelly. (2022) Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes. International Journal of Gastronomy and Food Science 27, pages 100462.
Crossref
Zhi Qu, Zhongwei Tang, Fang Liu, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran & Juming Tang. (2021) Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization. Food Control 124, pages 107936.
Crossref
Moumita Gangopadhyay, Anup Kumar Das, Subhendu Bandyopadhyay & Samanwita Das. 2021. Advances in Plant Breeding Strategies: Vegetable Crops. Advances in Plant Breeding Strategies: Vegetable Crops 183 215 .
Gebrehana Ashine Hailemariam & Tadele Andargie Wudineh. (2020) Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables. Journal of Food Quality 2020, pages 1-5.
Crossref
Angelica Rivera-Martin, Martin R. Broadley & Maria J. Poblaciones. (2020) Soil and foliar zinc biofortification of broccolini: effects on plant growth and mineral accumulation. Crop and Pasture Science 71:5, pages 484.
Crossref
Inés González-Hidalgo, Diego A Moreno, Cristina García-Viguera & José María Ros-García. (2018) Effect of industrial freezing on the physical and nutritional quality traits in broccoli. Food Science and Technology International 25:1, pages 56-65.
Crossref
Amir Husni Mohd Shariff, Norul Aqidah Shapiai, Mona Zakaria, Jahurul Md Haque Akanda, Nor Qhairul Izzreen Mohd Noor, Mohd Hazim Mohd Yusop & Umi Hartina Mohd Razali. Proximate compositions of Ipomea aquatic Forsk. (leaf, petiole and stem) from Lubok Bungor, Jeli, Kelantan. Proximate compositions of Ipomea aquatic Forsk. (leaf, petiole and stem) from Lubok Bungor, Jeli, Kelantan.
S. Venu, S. Khushbu, S. Santhi, Ashish Rawson, C. K. Sunil & K. Sureshkumar. 2019. Plant and Human Health, Volume 2. Plant and Human Health, Volume 2 627 660 .
Hemmige Natesh N, Asiedu SK & Abbey L. (2017) An overview of nutritional and anti nutritional factors in green leafy vegetables. Horticulture International Journal  1:2.
Crossref
Narsing Rao Galla, Prabhakara Rao Pamidighantam, Balaswamy Karakala, Math Rudrayya Gurusiddaiah & Satyanarayana Akula. (2017) Nutritional, textural and sensory quality of biscuits supplemented with spinach ( Spinacia oleracea L.). International Journal of Gastronomy and Food Science 7, pages 20-26.
Crossref
Augustine Amalraj & Anitha Pius. (2015) Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India – An in vitro study. Food Chemistry 170, pages 430-436.
Crossref
Muhammad Yasin, Masood Sadiq Butt, Adeela Yasmin & Shahid Bashir. (2014) Chemical, antioxidant and sensory profiling of vitamin K-rich dietary sources. Journal of the Korean Society for Applied Biological Chemistry 57:2, pages 153-160.
Crossref
K.J. Umar, L.G. Hassan, S.M. Dangoggo, S.A. Maigandi, N.A. Sani & A.I. Dogonyaro. (2013) Toxicological Evaluation of Melocia corchorifolia Leaves (L.) Fed to Albino Rat. International Journal of Biological Chemistry 8:1, pages 48-57.
Crossref
Ginés B. Martínez-Hernández, Francisco Artés-Hernández, Franciane Colares-Souza, Perla A. Gómez, Presentación García-Gómez & Francisco Artés. (2012) Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli. Food and Bioprocess Technology 6:8, pages 2135-2149.
Crossref
A. Jagannath, P.S. Raju & A.S. Bawa. (2012) Controlled lactic fermentative stabilization of ascorbic acid in amaranthus paste. LWT - Food Science and Technology 48:2, pages 297-301.
Crossref
Nangula P. Uusiku, André Oelofse, Kwaku G. Duodu, Megan J. Bester & Mieke Faber. (2010) Nutritional value of leafy vegetables of sub-Saharan Africa and their potential contribution to human health: A review. Journal of Food Composition and Analysis 23:6, pages 499-509.
Crossref
Snehal Prabhu & Diane M Barrett. (2009) Effects of storage condition and domestic cooking on the quality and nutrient content of African leafy vegetables ( Cassia tora and Corchorus tridens ) . Journal of the Science of Food and Agriculture 89:10, pages 1709-1721.
Crossref
Zofia Lisiewska, Piotr Gębczyński, Emilia Bernaś & Waldemar Kmiecik. (2009) Retention of mineral constituents in frozen leafy vegetables prepared for consumption. Journal of Food Composition and Analysis 22:3, pages 218-223.
Crossref
Waldemar Kmiecik, Zofia Lisiewska, Jacek Słupski & Piotr Gębczyński. (2008) Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans. International Journal of Food Science & Technology 43:10, pages 1786-1791.
Crossref
Zofia Lisiewska, Jacek Słupski, Waldemar Kmiecik & Piotr Gębczyński. (2008) Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing. Food Chemistry 106:2, pages 576-582.
Crossref
K.J. Umar, L.G. Hassan .S.M. Dangoggo .M. Inuwa .M.N. Almustapha .. (2007) Nutritional Content of Melochia corchorifolia (Linn.) Leaves. International Journal of Biological Chemistry 1:4, pages 250-255.
Crossref
K.J. Umar, L.G. Hassan .S.M. Dangoggo .M.J. Ladan .. (2007) Nutritional Composition of Water Spinach (Ipomoea aquatica Forsk.) Leaves. Journal of Applied Sciences 7:6, pages 803-809.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.