FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Green Leafy Vegetables

• Green leafy vegetables are rich in β carotene (provitamin A)

• They are good sources of calcium, riboflavin, folic acid and vitamin C

• Daily consumption of 100g of leafy vegetables by adults and 50g by children will provide the daily requirements of β carotene, folic acid and vitamin C and a part of the calcium and riboflavin requirements

• They are the cheapest among the protective foods.