Nutritional evaluation of uncommonly consumed green leafy vegetables and developed products
A study was conducted on nutritional composition of uncommon green leafy vegetables. Seven commonly grown but uncommonly consumed green leafy vegetables were selected. Fresh and dehydrated form of green leafy vegetables and developed products were also analyzed for proximate composition, minerals and vitamin content. On the basis of high mineral content of cauliflower greens, five products each were developed utilizing fresh and dehydrated cauliflower greens leaves.