Chemical Studies of Some Nigerian Vegetables

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Abstract
Summary: Three Nigerian vegetables,Solanum melongena, Solanum nodiflorumandVernonia amygdalinawere analysed for oxalate, cyanide, minerals and food value. The edible leaves were low in oxalate and so involve no danger of oxalate toxicity, or decrease in their nutritive value due to the presence of oxalic acid. The content of hydrocyanic acid was also negligible and would, in any case, be lost during cooking. Aluminium contents were very high and could possibly be regarded as constituting a toxic level. The calcium content would provide about 4–7 per cent of the daily requirement for adults, who could depend solely on these vegetables for their daily iron requiretnents. The leaves were also good sources of protein. All these factors make the vegetables important dietary components in Nigeria and they could serve as a protein supplement, especially in villages where children can not get enough protein from meat, milk and cheese.