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Nutritional quality and safety aspects of wild vegetables consume in Bangladesh

Asian Pacific Journal of Tropical Biomedicine 2016年第2期6卷 125-131页

作者： Miah Mohammed Abdus Satter Mohammed Murtaza Reza Linkon Khan Syeda Absha Jabin Nusrat Abedin Mohammed Faridul Islam badhan shaha Institute of Food Science and Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Department of Food Science and Technology Moulana Bhasani University BCSIR Laboratories Dhaka Bangladesh Council of Scientific and Industrial Research (BCSIR)

Objective: To evaluate the nutritional composition, including major minerals, essential trace elements and toxic heavy metals of five different wild vegetables Dhekishak(Dryopteris filix-mas), Helencha(Enhydra fluctuans), Kalmishak(Ipomoea aquatica),Patshak(Corchorus capsularis) and Shapla stem(Nymphaea stellata) and their safety aspects.Methods: Proximate parameters moisture, ash, fat, fiber, protein, carbohydrate and energy; major minerals Na, K, Ca and Mg; trace elements Fe, Zn and Cu; and toxic heavy metals Pb, Cd, Cr, Ni and Hg were evaluated in the selected wild vegetables using the standard food analysis techniques.Results: The results from nutritional analysis showed that all the wild vegetables used in this study had a low content of crude fat and high content of moisture, ash, crude protein,crude fiber, carbohydrate and energy having the recommended dietary allowances. The vegetables were also rich in major minerals Na, K, Ca and Mg, sufficient in essential trace elements Fe, Cu and Zn while the heavy metals Pb, Cr and Ni were detected higher in amount in all the vegetables except Patshak than the limits recommended by Food and Agriculture Organization/World Health Organization. The heavy metals Cd and Hg were not detected in any vegetable.Conclusions: The outcome of this study suggests that the wild vegetables have very good nutritional potential to meet the recommended dietary allowances, but special awareness should be taken for public health concern about the high level of Pb, Cr and Ni which exceed the Food and Agriculture Organization/World Health Organization recommended limits for the metals in vegetables.

关键词： Wild vegetables Nutritional quality Mineral contents Heavy metals Safety aspects

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