Composition in Mineral Elements of the Traditional Vegetables Leaves of ＂Cuervea isangiensis＂ (de wild.) N.hallé in Congo-Brazzaville

F. Mbemba ； N. K. Tatola ； S. Itoua-Okouango ； D. Massamba ； J. M. Nzikou ； Th. Silou ； J. M. Moutsambote ； M. Mvoula-Tsieri

《Current Research Journal of Biological Sciences》 4卷6期 (2012/11) Pp. 738-742

並列摘要

In this study, the proximate composition and physicochemical analyses were carried out on the vegetables-leaves of ＂Cuervea isangiensis＂ (De Wild.) N. Hallé. The results showed that the rate of mineral elements depends on the place of harvest, so for the harvested samples : locality 1 ( forest 1): Magnesium 104±0.00 mg/ 100 g; Phosphor 725.50 ± 39.50 mg / 100 g; Potassium 970±0.00 mg/ 100 g; Iron 11.53 ± 0.03 mg/ 100 g ; Calcium 2.21±0.00 mg/ 100 g; for the locality 2 (forest 2): Magnesium 164.50±2.50 mg/ 100 g; Phosphor 1093±79 mg/ 100 g; Potassium 820±0.00 mg/100 g ; Iron 11.34±0.03 mg/ 100 g; Calcium 3.06±0.00 mg/100 g. In conclusion, these values compared fluently to those of the 10 vegetables-leaves clear soups show the leaves of ＂Cuervea isangiensis＂ (De Wild.) N. Hallé are rich particularly in minerals Potassium, Phosphor, Magnesium and Iron. These leaves present a big interest on the nutritional plan in the struggle against the deficiencies in micronutrients.

並列關鍵字

＂Cuervea isangiensis＂ (De Wild.) N. Hallé ； micronutrients ； picking ； vegetables-leaves