Abstract
The analyses of the nutritional component of the leaves of Vernonia amygdalina were carried out using standard methods of food analysis. The results of proximate composition showed that the leaves contained 86.13 ± 1.22% moisture, 15.20 ± 0.04% ash, 12.53 ± 0.13% Crude protein, 11.33 ± 0.58% Crude lipid and 28.51 ± 0.21% available carbohydrate. The leaves also had high energy value of 227.19 ± 0.02 kca/100g respectively. Mineral analysis indicated that Potassium (2569.45 ± 0.02 mg/100g) and Magnesium (74.92 ± 0.08 mg/100g) were the dominant elements. The leaves also contained appreciable concentration of Na (43.95 ± 0.68 mg/100g), Ca (48.91± 0.01 mg/100g), P (6.33 ± 0.01 mg/100g), Cu (2.52 ± 0.03 mg/100g), Fe (10.49 ± 0.15 mg/100g), Mn (10.25 ± 0.09 mg/100g) and Zn (2.61 ± 0.01 mg/100g). Comparing the mineral content with recommended dietary allowance, it was revealed that the plant leaves are good sources of K, Cu, Fe and Mn for all categories of people. From the analysis, it can be concluded that the leaves of Vernonia amygdalina could be used for nutritional purposes, due to the amount and diversity of nutrients it contains.
Keywords:Vernonia amygdalina, Proximate, Mineral elements, Medicinal Plant, Leafy Vegetable