Proximate and mineral compositions of cooked and uncooked Solanum melongena

International Journal of Food Sciences and Nutrition

Volumn 53, Issue 2, 2002, Pages 103-107

  Asaolu, M F ^a   Asaolu, S S ^a  

^a UNIVERSITY OF ADO EKITI   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE; FAT; MINERAL; POTASSIUM; SODIUM; VEGETABLE PROTEIN;

ARTICLE; ASH; AUBERGINE; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD COMPOSITION; FRUIT; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; SPECIES DIFFERENCE;

COOKERY; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; FOOD ANALYSIS; HUMANS; NUTRITIVE VALUE; PLANT PROTEINS; SOLANACEAE; TRACE ELEMENTS; WATER;

FRAXINUS; MELONGENA; SOLANUM; SOLANUM AETHIOPICUM; SOLANUM MELONGENA; SOLANUM SESSILIFLORUM;

EID: 0036211875     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480220132111     Document Type: Article

References (13)

1. Lead content of vegetable and tomatoes at Erekesa Market, Ado-Ekiti, Pak
2. Utilization of tropical foods, fruit and leaves
3. The tropical vegetable garden
4. Amino acid and mineral composition and function and functional properties of some oil seeds
5. Mineral and vitamin C contents and their distribution in some fruits