Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria
Table 8
Energy and nutrients composition of variations of vegetable soup.
Recipe name
Energy KJ (Kcal)
Moisture (g)
Protein (g)
CHO (g)
Fat (g)
Ash (g)
Dietary fibre (g)
Fe (mg)
Zn (mg)
Cu (mg)
Ca (mg)
P (mg)
K (mg)
Na (mg)
Mg (mg)
Vit. B1 (mg)
Vit. B2
Vit. B3
Vegetable soup (1)
663 (159)
58.8
3.99
30.7
2.22
2.18
2.13
2.38
0.20
0.16
171.42
276.27
201.59
139.36
183.21
0.08
0.57
0.13
Vegetable soup (2)
645 (154)
60.4
7.41
25.7
2.40
2.24
2.29
2.48
0.24
0.18
194.21
245.33
231.96
163.88
207.08
0.10
0.75
0.14
Vegetable soup (3)
227 (54)
85.8
2.81
8.8
0.88
0.89
0.82
0.94
0.09
0.06
79.57
102.73
88.01
63.08
78.07
0.05
0.28
0.05
Vegetable soup (4)
316 (75)
82.6
2.86
10.5
2.45
0.84
0.79
0.96
0.13
0.04
107.07
75.90
100.53
69.32
90.69
0.04
0.33
0.06
CV%
39.90
17.20
43.91
57.41
32.50
43.79
48.44
43.87
36.26
53.48
33.67
48.67
40.09
40.07
40.21
37.81
39.58
42.23
(1) vegetable soup with pumpkin leaves and stock fish bone; (2) vegetable soup with pumpkin leaves, stock fish head, dry fish, and meat/ice fish/smoked fish; (3) vegetable soup with pumpkin leaves and okra with crayfish and meat/fish; (4) vegetable soup with spinach and garden egg leaves with melon seed, crayfish, and ice fish. CV%: coefficient of variation.
