Evaluation of Micronutrients Composition of some Leafy Vegetables Sold in Lapai, Niger State, Nigeria

Evaluation of micronutrient constituents of commonly consumed leafy vegetables in a particular area gives an insight of the derivable nutritional benefits of such vegetables available for the populace of the area. This is very critical in nutritional assessment and thus justifies why nine (9) fresh leafy vegetables, namely, Telfairia occidentalis (fluted pumpkin), Pterocarpus mildbraedii (African rosewood), Amaranthus cruentus (amaranthus), Abelmoschus esculentus (okra), Corchorus olitorius (jetu mallow), Solanum melongena (eggplant), Talinum triangulare (waterleaf), Lactuca sativa (lettuce) and Vernonia amygdalina (bitter leaf) were obtained from three different market in Lapai, Niger State, Nigeria and analysed for their vitamins (β-carotene, vitamin C, E and B6) and minerals (Na and K) compositions using standard analytical procedures. Results of vitamins composition of the leafy vegetables showed the ranges of β-carotene, vitamin C, vitamin B6 and vitamin E in the vegetables were 392.17 ± 0.42 - 29478.22 ± 3.71 μg/100 g, 82.226 ± 0.10 - 232.88 ± 0.10 mg/100 g, 1.41 ± 0.15 - 325.82 ± 0.12 mg/100 g and 0.04 ± 0.00 - 0.23 ± 0.01 μg/100 g, respectively. The mineral concentrations of the vegetables showed that the sodium content range from 11.04 ± 4.65 - 27.50 ± 0.15 mg/Kg while potassium concentration range from 129.20 ± 8.03 - 231.80 ± 4.65 mg/Kg. It is concluded that the leafy vegetables contain appreciable amount of some vitamins and mineral elements require for the maintenance of good health.Keywords: Leafy vegetables, Micronutrients, Vitamins, Minerals