Nutritional and Anti-Nutritional Chemical Composition of Green Leafy Vegetables

Kalpana Singh

Abstract: Green leafy vegetables are an excellent source of vitamins, minerals, and phenolic compounds. This study looks at the nutritional and antinutritional properties of certain common green leafy vegetables. The kind and mix of nutritional and antinutritive elements differ between genera and species of edible plants. Anti-nutritional factors are chemical substances found in plant tissues that prevent humans from absorbing nutrients. Their consequences can be direct or indirect, ranging from mild repercussions to death. Antinutrients such as nitrates, phytates, tannins, oxalates, and cyanogenic glycosides have been linked to a variety of health problems. Anti-nutritional elements can be reduced using different processing methods such as cooking and blanching.

Keywords: leafy vegetable, human nutrition, quality, chemical, nutritional factors, anti-nutritional factors