Proximate Composition, Calcium, Iron and α-Carotene Contents of Vegetable Preparations

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Authors

  • V. M. Nalwade
     Department of Foods and Nutrition, College of Home-Science, Marathwada Agricultural University, Parbhnai-431 402 ,IN
  • N. S. Reddy
     Department of Foods and Nutrition, College of Home-Science, Marathwada Agricultural University, Parbhnai-431 402 ,IN
  • V. N. Kokil
     Department of Foods and Nutrition, College of Home-Science, Marathwada Agricultural University, Parbhnai-431 402 ,IN

Abstract

Vegetables are soft, fleshy, edible plant products and occupy an important place especially in the vegetarian diet in India. Nutritionally vegetables have a vital role to play, vitamins and minerals being their major contributions to the human diet. Vegetables are categorized under three groups namely leafy vegetables, other vegetables and roots and tubers.

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Published

2009-02-01

How to Cite

Nalwade, V. M., Reddy, N. S., & Kokil, V. N. (2009). Proximate Composition, Calcium, Iron and α-Carotene Contents of Vegetable Preparations. The Indian Journal of Nutrition and Dietetics, 39(2), 81–84. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6813

Issue

Volume 39, Issue 2, February 2002

Section

Short Communication

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