Proximate Composition of Underutilized Green Leafy Vegetables in Southern Karnataka By K. Sheela, Kamal G. Nath, D. Vijayalakshmi, Geeta M. Yankanchi and Roopa B. Patil

Green leafy vegetables occupy an important place among the food crops as these provide adequate amounts of many vitamins and minerals for humans. They are rich source of carotene, ascorbic acid, riboflavin, folic acid and minerals like calcium, iron and phosphorous. In nature, there are many underutilized greens of promising nutritive value, which can nourish the ever increasing human population. Many of them are resilient, adaptive and tolerant to adverse climatic conditions. Although, they can be raised comparatively at lower management costs even on poor marginal lands, they have remained underutilized due to lack of awareness and popularization of technologies for utilization. Now-a-days, underutilized foods are gaining importance as a means to increase the per capita availability of foods.

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