title: Identification and nutrient composition of indigenous vegetables of Tanzania.
abstract: Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High values up to 249.6, 266 and 7.7 mg/100 g of vitamin C, calcium and iron, respectively, were recorded. Protein content ranged from 0.6 to 5.0 and fat content 0.1 to 1.0 percent. Generally most of the vegetables were preferred by 50 to 90 percent of the persons surveyed.
authors.affiliation: Sokoine University of Agriculture, Department of Food Science and Technology, P.O. Box 3006, Morogoro, Tanzania.
authors.forename: M
authors.initials: M
authors.lastname: Lyimo
authors.forename: R P C
authors.initials: RP
authors.lastname: Temu
authors.forename: J K
authors.initials: JK
authors.lastname: Mugula
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D002118:Calcium / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005504:Food Analysis; D005518:Food Preferences; D006801:Humans; D007501:Iron / Q000032:analysis; D009753:Nutritive Value; D013636:Tanzania; D014675:Vegetables / Q000737:chemistry*
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D007501:Iron; D001205:Ascorbic Acid; D002118:Calcium