Friday, 5 June 2009

Effects Of Storage Condition And Domestic Cooking On The Quality And Nutrient Content Of African Leafy Vegetables (Cassia Tora And Corchorus Tridens) By Snehal Prabhu and Diane M Barrett

Sub-Saharan Africa grows an enormous variety of leafy vegetables. In many parts of Africa, leafy vegetables are used as a side dish to accompany a thick starchy gruel that is the primary carbohydrate source.1,2 Enhanced consumption of vegetables has been known to alleviate micronutrient malnutrition that is a cause of chronic diseases. Vegetables are one of the most cost-effective and sustainable solutions to micronutrient deficiencies, which affect far more people than hunger alone, and this is crucial in most of sub-Saharan Africa.

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