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Vol. 9, Issue 9 (2020)

Green leafy vegetables source of nutrients: A review

Archi Gupta, Bijendra Singh, Vaishali and Charupriya Chauhan
Vegetables make up a major portion of the diet of humans in many parts of the world and are considered essential for well-balanced diets. Leafy vegetables crops are one group of vegetable crops which used mainly for their leaves whether eaten raw or cooked. They provide adequate amount of dietary fibres, minerals, vitamins and other nutrients to people in developing countries. They also contain an immense variety of bioactive non-nutritive health promoting compounds such as antioxidants and phytochemicals, which provide health benefits beyond basic nutrition. These are highly essential for developing resistance by allowing the immune system to function in a systematic manner.
Pages: 540-542  |  836 Views  533 Downloads

The Pharma Innovation Journal
How to cite this article:
Archi Gupta, Bijendra Singh, Vaishali, Charupriya Chauhan. Green leafy vegetables source of nutrients: A review. Pharma Innovation 2020;9(9):540-542.

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