Assessment of nutritional value in selected edible greens based on the chlorophyll content in leaves

Abstract

Chlorophyll is a kind of precious nutrition. It plays an indispensable and crucial rolein the life of human beings. In this study, chlorophyll pigments were estimated in selectedunderutilized edible greens to avail the nutritional values of this photosynthetic pigment.Chlorophyll estimation showed that Cardiospermum halicacabum contain higher chlorophyll content among the ten green leaf samples investigated followed by Amaranthus spinosus & Chenopodium album and least amount of chlorophyll was reported in Oxalis corniculata. Our results indicate that direct consumption of these edible greens either in raw or cooked state would benefit more than instead of going on for chlorophyll supplements or chlorophyll liquid solutions or chlorophyll tablets for nutritional benefits.