Iron and Vitamin C Content in Green Leafy Vegetables

Abstract

Abstract—Commonly available green leafy vegetables (GLV) are rich sources of minerals and vitamins. Nutrient analysis of green leafy vegetables contributes to determine the health benefits that can be achieved by consumption. The present study determined the iron and vitamin C (ascorbic acid) content in some locally available GLV (Sesbania grandiflora (kathurumurunga), Alternanthera sessilis (mukunuwenna), Trianthema portulacastrum (sarana), Amaranthus viridis (thampala (green) and Gymnema lactiferum (kurinnan)). Leaves for the study were obtained from a vendor in Kottawa, Sri Lanka. Moisture content of the cleaned, washed and dried leaves were determined using Association of Official Analytical Chemistry (AOAC) approved oven dry method. Ascorbic acid of fresh leaves sample was determined by AOAC standard 2,6- dichlorophenolindophenol titrimetric method. Iron content was determined in dried leaves using standard spectrophotometric method. Moisture content of leaves ranged from 94-79 mg/100g on fresh weight basis with sarana and kathurumurunga having the highest and lowest moisture contents respectively. On wet weight iron content ranged from 6-25.2 mg/100g. Tampala had the highest iron content with lowest in sarana. Vitamin C ranged from 45.8 – 163.4 mg/100g on fresh weight basis with kathurumurunga having the highest and mukunuwenna having the lowest vitamin C contents. Accordingly, an edible portion of 50 g of Sesbania grandiflora provides 64 mg of the RDA requirement (75-90mg/day) of ascorbic acid and a 50 g of Amaranthus viridis provides 10.5 mg of RDA requirement (8-18mg/day) of iron. Thus incorporation of these leaves in the meal will provide essential micronutrients necessary for metabolic functions.

Key words: green leafy vegetables, ascorbic acid, iron content