title: A compositional study of Moringa stenopetala leaves.
abstract: OBJECTIVE
  To investigate nutrient composition in moringa leaves and compare with those of kale (Brassica carinata) and Swiss chard (Beta vulgaris).
  
  
  METHODS
  Laboratory based study, nutrient composition of fresh and cooked leaves of M. stenopetala were analyzed.
  
  
  METHODS
  Gama-Gofa, south-western Ethiopia.
  
  
  RESULTS
  Raw M. stenopetala leaves contain 9% dry matter as crude protein, about 3-fold lower than in kale and swiss chard. M. stenopetala leaves contain higher percentage of carbohydrate, crude fiber and calcium compared to both raw and cooked kale and swiss chard. Vitamins are present at nutritionally significant levels averaging 28 mg/100g of vitamin C and 160 microg/100g of beta-carotene. Minerals such as potassium, iron, zinc, phosphorus and calcium also exist in significant concentrations with the average values of 3.08 mg/100g iron and 792.8 mg/100g calcium.
  
  
  CONCLUSIONS
  Although the nutrient composition of M. stenopetala leaves in most cases is lower compared to kale and swiss chard they can be a good source of nutrients in dry season potentially when other vegetables are scarce. However, the presence of small amount of cyanogenic glucosides in M. stenopetala leaves may have a health risk in areas of high incidence of endemic goitre as an exacerbating factor if consumed more for a long period of time.
authors.affiliation: Ethiopian Health and Nutrition Research Institute, PO Box 5654, Addis Ababa, Ethiopia.
authors.forename: C
authors.initials: C
authors.lastname: Abuye
authors.forename: K
authors.initials: K
authors.lastname: Urga
authors.forename: H
authors.initials: H
authors.lastname: Knapp
authors.forename: D
authors.initials: D
authors.lastname: Selmar
authors.forename: A M
authors.initials: AM
authors.lastname: Omwega
authors.forename: J K
authors.initials: JK
authors.lastname: Imungi
authors.forename: P
authors.initials: P
authors.lastname: Winterhalter
mesh_terms: D000328:Adult; D027461:Beta vulgaris / Q000737:chemistry; D001937:Brassica / Q000737:chemistry; D002648:Child; D003296:Cooking / Q000379:methods; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D006801:Humans; D008903:Minerals / Q000032:analysis; D029587:Moringa / Q000737:chemistry*; D009753:Nutritive Value; D018515:Plant Leaves / Q000737:chemistry*; D014815:Vitamins / Q000032:analysis
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D008903:Minerals; D014815:Vitamins