Chemical composition of vegetables
|
Chemical composition of vegetables
|
| S. No
|
Crop
|
Moisture (%)
|
Proteins (%)
|
CHO’s
|
Fats (%)
|
Ca
|
P (mg/100g)
|
Fe
|
| 1.
|
Chillies
|
85.7
|
2.9
|
3.0
|
0.6
|
30
|
24
|
1.2
|
| 2.
|
Brinjal
|
92.7
|
1.1
|
5.5
|
0.2
|
0.15
|
0.48
|
0.01
|
| 3.
|
Bottle guard
|
96.4
|
0.2
|
2.5
|
0.1
|
20
|
5
|
0.7
|
| 4.
|
Pumpkin
|
92.6
|
1.4
|
4.6
|
0.1
|
10
|
14
|
0.7
|
| 5.
|
Bhendi
|
89.6
|
1.9
|
3.4
|
0.2
|
60
|
43
|
1.5
|
| 6.
|
Turnip
|
91.6
|
0.5
|
6.2
|
0.2
|
30
|
-
|
0.4
|
| 7.
|
Garlic
|
62.0
|
6.3
|
29.0
|
0.1
|
30
|
-
|
1.8
|
| 8.
|
Knoolkhol
|
92.7
|
1.1
|
3.8
|
0.2
|
20
|
18
|
0.4
|
| 9.
|
Bitter gourd
|
83.2
|
2.1
|
9.8
|
1.0
|
50
|
21
|
9.4
|
| 10.
|
Amaranthus
|
85.0
|
4.0
|
6.3
|
0.5
|
397
|
247
|
25.5
|
|
Last modified: Thursday, 21 June 2012, 1:09 PM
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