Research Article
Nutritional Composition and Antioxidant Properties of Cucumis dipsaceus Ehrenb. ex Spach Leaf
Table 2
Nutritional evaluation of C. dipsaceus leaf.
(a) Amino acids quantification of C. dipsaceus leaf |
| Asp | Thr | Ser | Glu | Pro | Gly | Ala | Cys | Val | Met | Isoleu | Leu | Tyr | Phe | His | Lys | Arg | Gln | Trp |
| 8.44* | 3.87 | 3.40 | 10.72 | 3.92 | 4.71 | 5.07 | 1.13 | 5.80 | 1.74 | 4.71 | 7.81 | 3.63 | 5.25 | 1.48 | 4.35 | 4.8 | ND | ND |
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Values are % of protein.
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(b) Minerals, starch, and protein quantification of C. dipsaceus leaf |
| Parameters (ppm) | Starch (mg/g) | Proteins (mg/g) | N | P | K | Na | Mg | Mn | Ca | Fe | Zn | Cu | Si | B |
| 8900 | ND | 3200 | ND | 15300 | ND | 27000 | 24000 | 30.83 | BDL | 2000 | ND | 0.87 | 108.2 |
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ND: not detected; BDL: below detectable level.
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