Nutritional value of non-conventional vegetables prepared by family farmers in rural communities / Valor nutricional de hortaliças não convencionais preparadas por agricultores familiares em comunidades rurais
Oliveira, Heliane Aparecida Barros de; Anunciação, Pamella Cristine; Silva, Bárbara Pereira da; Souza, Ângela Maria Natal de; Pinheiro, Soraia Silva; Lucia, Ceres Mattos Della; Cardoso, Leandro de Morais; Castro, Luiza Carla Vidigal; Pinheiro-Sant'Ana, Helena Maria.
Ciênc. rural (Online)
; 49(8): e20180918, 2019. tab, graf
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en Inglés
| LILACS | ID: biblio-1045415
ABSTRACT Four most consumed non-conventional vegetables were analyzed raw and after cooking techniques routinely used by family farmers ora-pro-nobis (Pereskia aculeata Mill.); wild mustard (Sinapis arvensis L.), serralha (Sonchus arvensis L), and capiçova (Erechtites valeriana). Chemical composition was determined according to AOAC. Vitamin C, vitamin E and carotenoids were determined by high-performance liquid chromatography, and phenolic compounds and minerals by spectrophotometry. Vitamin E and carotenoids concentrations were higher in stir fried wild mustard (7.68 mg.100 g-1 and 7.45 mg.100 g-1, respectively). Cooking reduced some minerals concentration in the non-conventional vegetables, but increased vitamins and carotenoids concentrations. The vegetables presented high content of minerals but low protein concentration and total energy content. Non-conventional vegetables can be considered of excellent nutritional value and frequent consumption of these vegetables can contribute to improve the feeding of farmers and their families.
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