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

∗Values are % of protein.

(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

ND: not detected; BDL: below detectable level.