%0 Journal Article
%T Composition in Mineral Elements of the Traditional Vegetables Leaves of Cuervea isangiensis (de wild.) N.hall¨¦ in Congo-Brazzaville
%A F. Mbemba
%A N.K. Tatola
%A S. Itoua-Okouango
%A D. Massamba
%J Current Research Journal of Biological Sciences
%D 2012
%I Maxwell Science Publication
%X In this study, the proximate composition and physicochemical analyses were carried out on the vegetables-leaves of Cuervea isangiensis (De Wild.) N. Hall¨¦. The results showed that the rate of mineral elements depends on the place of harvest, so for the harvested samples : locality 1 ( forest 1): Magnesium 104 ¡À 0,00 mg/ 100g; Phosphor 725,50 ¡À 39, 50 mg / 100g; Potassium 970 ¡À 0,00mg/ 100g; Iron 11, 53 ¡À 0,03mg/ 100g ; Calcium 2,21 ¡À 0,00 mg/ 100g; for the locality 2 ( forest 2): Magnesium 164,50 ¡À 2,50 mg/ 100g; Phosphor 1093 ¡À 79 mg/ 100g; Potassium 820 ¡À 0,00mg/100g ; Iron 11,34¡À 0,03 mg/ 100g; Calcium3,06 ¡À 0,00mg/100g. In conclusion, these values compared fluently to those of the 10 vegetables-leaves clear soups show the leaves of Cuervea isangiensis (De Wild.) N. Hall¨¦ are rich particularly in minerals Potassium, Phosphor, Magnesium and Iron. These leaves present a big interest on the nutritional plan in the struggle against the deficiencies in micronutrients.
%K Cuervea isangiensis (De Wild.) N. Hall¨¦
%K micronutrients
%K picking
%K vegetables-leaves
%U http://www.maxwellsci.com/jp/abstract.php?jid=CRJBS&no=245&abs=16