Publication year: 2011 Source: Food Chemistry, Volume 125, Issue 2, 15 March 2011, Pages 488-494 Dafne, Martins , Lillian, Barros , Ana Maria, Carvalho , Isabel C.F.R., Ferreira Wild greens are nutritionally well-balanced vegetables. Herein, nutritional and in vitro antioxidant properties of the sprouts of three commonly used species were determined. Wild asparagus revealed the highest levels of moisture (84.6g/100g fw), ash (12.3g/100g dw), proteins (22.4g/100g dw), total sugars (9.24g/100g dw), including sucrose (4.27g/100g dw), and of the essential n-6 fatty acid linoleic acid (44.5%); white bryony gave the highest contents of reducing sugars, including glucose (2.97g/100g dw), essential n-3 fatty acid α-linolenic acid (70.3%), and the best ratios of PUFA/SFA, and n-6/n-3 fatty acids (3.59 and 0.0907, respectively); black bryony showed the highest concentrations of carbohydrates (69.3g/100g..
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Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet
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