Chemical composition of common leafy vegetables

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Article Title:	Chemical composition of common leafy vegetables
Authors:	Angela Caunii1, Rodica Cuciureanu2, Andrea Miklósné Zakar3, Elena Tonea3, Camelia Giuchici3
Affiliation:	1Faculty of Pharmacy, University of Medicine and Pharmacy “Victor Babes”, Timisoara, Romania 2Faculty of Pharmacy, University of Medicine and Pharmacy “Gr. T. Popa”, Iaşi, Romania 3Department of Economic Science and Methodology, Tomori Pál College, Kalocsa, Hungary 4Banat’s University of Agricultural Sciences and Veterinary Medicine, Timisoara, Romania
Abstract:	The present investigation was undertaken to determine the nutrient content of different types of leafy vegetable. The varieties of leafy vegetables utilized are diverse, ranging from leaves of annuals and shrubs to leaves of trees. Leafy vegetables are generally good sources of nutrients. They are important protective foods and highly beneficial for the maintenance of health and prevention of diseases as they contain valuable food ingredients which can be utilized to build up and repair the body. Vegetables are classified according to type and nutritive values, and were subjected to proximate analysis from determination of energy values, nutritionally values and minerals.
Keywords:	leafy vegetable, human nutrition, quality, chemical
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*Correspondence:	Angela Caunii, Faculty of Pharmacy, University of Medicine and Pharmacy “Victor Babeş”, Timisoara,300041 Eftimie Murgu Square 2A, Timisoara, Romania, E-mail: angelacaunii@yahoo.com