This document provides information on the nutritive value of various temperate vegetables. It discusses how potatoes are the richest source of energy, while pea and garlic are the richest sources of protein. Turnip greens contain the most iron, riboflavin, niacin, fats, vitamin A, and calcium. The document then provides tables with detailed data on the nutrient composition of different vegetables, including their energy, protein, fat, carbohydrate, vitamin, mineral, and other nutrient contents per 100 grams. It analyzes vegetables' macronutrient profiles as well.

1. Lecture 2
NUTRITITIVE VALUE OF
VEGETABLES

2. Introduction
• Temperate vegetables are rich in minerals, vitamins,
dietary fibre and other nutrients.
• They are specifically mentioned as protective foods in
the literature.
• Potato is the richest source of energy.
• Similarly, pea and garlic are the richest source of
proteins, Turnip green is rich source of iron, riboflavin,
niacin, fats, vitamin A, and calcium;
• Garlic of carbohydrates and phosphorus; Pea of
thiamine, and Kale of ascorbic acid.
Cont...

3. • Potato is the richest source of energy (97kcal) followed by Pea
(84kcal), Leek (77kcal), Turnip greens (67kcal) and Kale
(53kcal),
• Pea and Garlic are the richest sources of proteins (6.3g)
followed by Kale (6.0g), Brussel’s sprout (4.9g) and Fenugreek
leaves (4.4g).
• Turnip green is the richest source of fats (1.5g), followed by
Fenugreek leaves (0.9g), Kale and Spinach beet (0.8g) and
Brussel’s sprout and Pea (0.4g).
• Garlic is the richest source of carbohydrates (29.8g) followed
by Potato (22.6g), Leek (17.2g), Pea (14.4g), and Carrot (9.7g).
Cont...

4. • Turnip green is the richest source of vitamin A (15691 IU)
followed by Carrot (11000 IU), Kale (10000 IU), Spinach (8100
IU), and Spinach beet (5862 IU).
• Pea is the richest source of thiamine (0.35mg) followed by Turnip
green (0.31mg), Spinach beet (0.26mg), Kale (0.16mg) and
Cauliflower (0.11mg).
• Turnip green is the richest source of riboflavin (0.57mg) followed
by Spinach beet (0.56mg), Fenugreek leaves (0.31mg), Kale
(0.26mg), Sprouting broccoli and Garlic (0.23mg).
• Turnip green is the richest source of niacin (5.4mg) followed by
Spinach beet (3.3mg), Pea (2.9mg), Kale (2.1mg) and potato
(1.2mg).
Cont...

5. • Kale is the richest source of ascorbic acid (186mg) followed by
Turnip green (180mg), Sprouting broccoli (113mg), Brussel’s
sprout (102mg), and Parsley (90mg).
• Turnip green is the richest source of calcium (710mg) followed by
Fenugreek leaves (395mg), Spinach (380mg), and Kale (249mg).
• Garlic is the richest source of the phosphorus (310mg) followed
by Pea (116mg), Kale (93mg), Brussel’s sprout (80mg), and
Sprouting broccoli (78mg).
• Turnip green is the richest source of iron (28.4mg) followed by
Fenugreek leaves (16.5mg), Spinach beet (16.2mg), Onion stalk
(7.9mg) and Spinach (3.1mg).

6. Nutrient composition of vegetables as per 100 g of edible portion
Crops Energy Proteins Fats Carbohydrates Vitamin A Thiamine
Potato 97kcal 1.6g 0.1g 22.6g 40IU 0.10mg
Pea 84kcal 6.3 g 0.4g 14.4g 640IU 0.35mg
Leek 77kcal 1.8g 0.1g 17.2g - -
Turnip
Green
67kcal 4.0g 1.5g 9.4g 15691IU 0.31mg
Kale 53kcal 6.0 g 0.8g 9.0g 10000IU 0.16mg
Onion 50kcal 1.2g 0.1g - 5IU 0.08mg
Fenugreek
leaves
49kcal 4.4g 0.9g 6.0g 3861IU 0.04mg
Spinach
Beet
46kcal 3.4g 0.8g 6.5g 5862IU 0.26mg
Cont...

7. Nutrient composition of vegetables as per 100 g of edible portion
Crops Energy Proteins Fats Carbohydrates Vitamin A Thiamine
Brussels
sprout
45kcal 4.9g 0.4g 0.3g 550IU 0.10mg
Carrot 42kcal 1.1g 0.2g 9.7g 11000IU 0.06mg
Onion stalk 41kcal 0.9g 0.2g 8.9g 993IU 0.05mg
Sprouting
broccoli
32kcal 3.6g 0.3g 5.9g 2500IU 0.10mg
Garlic 30kcal 6.3g 0.1g 29.8g 5IU 0.06mg
Knol-khol 29kcal - 0.1g 6.6g 20IU -
Turnip root 29kcal 0.5g 0.2g 6.2g - 0.04mg
Cauliflower 27kcal 2.7g 0.2g - 60IU 0.11mg
Cont...

8. Nutrient composition of vegetables as per 100 g of edible portion
Crops Energy proteins Fats Carbohydrates Vitamin A thiamine
Spinach 26kcal 3.2g 0.3g 4.3g 8100IU 0.10mg
Cabbage 24kcal 1.3g 0.2g 130IU 0.05mg
Celery 17kcal 0.9g 0.1g 3.9g 240IU 0.03mg
Radish 17kcal 0.7g 0.1g 3.4g 5IU 0.06mg
Parsley 16kcal 2.2g 0.3g 1.3g 5200IU -
Chinese
cabbage
14kcal 1.2g 0.1g 3.0g 150IU 0.05mg
Lettuce - - - 2.5g 900IU 0.06mg
Cont...

9. Nutrient composition of vegetables as per 100 g of edible portion
Crops Riboflavin Niacin Ascorbic
acid
Calcium Phosphorus Iron
Potato 0.01mg 1.2mg 17mg 10mg 40mg 0.10mg
Pea 0.14mg 2.9mg 27mg 26mg 116mg 1.9mg
Leek 77kcal - 11mg 50mg 70mg 2.3mg
Turnip
Green
0.57mg 5.4mg 180mg 710mg 60mg 28.4mg
Kale 0.26mg 2.1mg 186mg 249mg 93mg 2.9mg
Onion 0.01mg 0.4mg 11mg 47mg 50mg 0.7mg
Fenugreek
leaves
0.31mg 0.8mg 52mg 395mg 51mg 16.5mg
Spinach
Beet
0.56mg 3.3mg 70mg 380mg 30mg 16.2mg
Cont...

10. Nutrient composition of vegetables as per 100 g of edible portion
Crops Riboflavin Niacin Ascorbic
acid
Calcium Phosphorus Iron
Brussels
sprout
0.16mg 0.9mg 102mg 36mg 80mg 1.5mg
Carrot 0.05mg 0.6mg 8mg 37mg 36mg 0.7mg
Onion stalk 0.03mg 0.3mg 17mg 50mg 50mg 7.9mg
Sprouting
broccoli
0.23mg 0.9mg 113mg 103mg 78mg 1.1mg
Garlic 0.23mg 0.4mg 13mg 30mg 310mg 1.3mg
Knol-khol - 0.3mg 66mg - - 0.5mg
Turnip root 0.04mg 0.5mg 43mg 30mg 40mg 0.04mg
Cauliflower 0.10mg 0.7mg 78mg 25mg 56mg 0.11mg
Cont...

11. Nutrient composition of vegetables as per 100 g of edible portion
Crops Riboflavin Niacin Ascorbic
acid
Calcium Phosphorus Iron
Spinach 0.20mg 0.6mg 51mg 93mg 51mg 3.1mg
Cabbage 0.05mg 0.3mg 47mg 49mg 29mg 0.4mg
Celery 0.03mg 0.3mg 9mg 43mg 28mg 0.03mg
Radish 0.02mg 0.5mg - 35mg 22mg 0.4mg
Parsley 0.11mg 0.7mg 90mg 125mg 40mg -
Chinese
cabbage
0.04mg 0.6mg 25mg - 40mg 0.6mg
Lettuce 0.06mg 0.3mg 8mg 35mg 26mg 2.0mg
Cont...

12. Nutrient composition of vegetables as per 100 g of edible portion
Crop
Macronutrients
Energy (kcal) Moisture (g) Protein (g) Fat (g) HO (R)
Amaranth 45 85.7 4.0 0.5 6.1
Basella 32 90.8 2.8 0.4 4.2
Bitter gourd 25 92.4 1.6 0.2 4.2
Bottle gourd 12 96.1 0.2 0.1 2.5
Bottle gourd
leaves
39 87.9 2.3 0.7 6.1
Brinjal 24 92.7 1.4 0.3 4.0
Broad bean 48 85.4 4.5 0.1 7.2
Brussels sprout 45 85.2 4.9 0.4 8.3
Cabbage 24 92.4 1.3 0.2 5.4
Carrot 42 82.2 1.1 0.2 9.7
Cassava 157 59.4 0.7 0 2 38.1
Capsicum 22 93.4 1.2 0.2 4.0
Cont...

13. Crop
Macronutrients
Energy (kcal) Moisture (g) Protein (g) Fat (g)
HO (R)
Cauliflower 27 91.0 2.7 0.2 5.2
Celery 17 94.1 0.9 0.1 3.9
Chinese cabbage 14 95.0 1.2 0.1 3.0
Chow-chow 27 92.5 0.7 0.1 5.7
Cluster bean 16 81.0 3.2 14 10.8
Cowpea 48 85.3 3.5 0.2 8.1
Cowpea leaves 38 89.0 3.4 0.7 4.1
Cucumber 13 96.3 0.4 0.1 2.5
Drumstick 26 86.9 2.5 0.1 3.7
Drumstick leaves 92 75.9 6.7 1.7 12.5
Elephant-foot
yam 79 78.7 1.2 0.1 18.4
Fenugreek leaves 49 86.1 4.4 0.9 6.0
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

14. Crop
Macronutrients
Energy (kcal) Moisture (g) Protein (g) Fat (g)
HO (R)
French bean 32 90 1 1.9 0.2 7.1
Garden beet 43 87.7 1.7 0.1 8.8
Garlic 30 62.0 6.3 0.1 29.8
Hyacinth bean 48 86.1 3.8 0.7 6.7
Indian squash 21 93.5 1.4 0.2 3.4
Ivy gourd 93.5 1.2 0.1 3.1
Kale 5 3 82.7 6.0 0.8 9.0
Kakrol 52 84.1 3.1 1.0 7.7
Knol-khol 29 90.3 2.0 0.1 6.6
Leek 77 78.9 1.8 0.1 17.2
Lettuce 14 95.1 1.2 0.2 2.5
Lime bean 123 67.5 8.4 0.5 22.1
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

15. Crop
Macronutrients
Energy (kcal) Moisture (g) Protein (g) Fat (g)
HO (R)
Muskmelon 17 95.2 0.3 0.2 3.5
Onion 50 86.6 1.2 0.1 11.1
Onion stalk 41 87.6 0.9 0.2 8.9
Okra 35 89.6 1.9 0.2 6.4
Parsley 16 90.0 2.2 0.3 1.3
Pea 84 78.0 6.3 0.4 14.4
Pointed gourd 20 92.0 2.0 0.3 2.2
Potato 97 74.7 1.6 0.1 22.6
Pumpkin 25 92.6 1.4 0.1 4.6
Pumpkin leaves 57 81.9 4.4 0.8 7.9
Radish 17 94.4 0.7 0.1 3.4
Ridge gourd 17 95.2 0.5 0.1 3.4
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

16. Crop
Macronutrients
Energy (kcal) Moisture (g) Protein (g) Fat (g)
HO (R)
Snake gourd IB 94.6 0.5 0.3 3.3
Spinach 26 90.7 3.2 0.3 4.3
Spinach beet 46 86.4 3.4 0.8 6.5
Sponge gourd 18 93.2 1.2 0.2 2.9
Sprouting
broccoli
32 89.1 3.6 0.3 5.9
Summer squash 17 94.8 0.5 0.1 3.5
Sweet potato 114 70.6 1.7 0.4 263
Swiss chard 16 92.0 1.8 0.2 1.5
Taro 97 73.1 3.0 0.1 21 l
Taro leaf stalks 24 93.0 0.5 0.2 6.0
Tomato 22 93.5 1.1 0.2 4.7
Turnip root 29 91.6 0.5 0.2 6.2
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

17. Crop
Macronutrients
Energy (kcal) Moisture (g) Protein (g) Fat (g) HO (R)
Turnip green 67 81.9 4.0 1.5 9 4
Watermelon 26 92.6 0 5 0.2 6 4
Water spinach 28 90.3 2.9 0.4 3 1
Wax gourd 10 96.5 0.4 0.1 1 9
Winged bean 25 92.0 2.1 0.3 4.0
Yam 102 74.0 1.5 0.2 24 0
Cont...
Nutrient composition of vegetables as per 100 g of edible portion

18. Crop
Vitamins
A (iu) Thiamin (mg)
Riboflavin
(mg)
Niacin (mg)
Ascorbic acid
(mg)
Amaranth 9108 003 0.30 1.2 99
Basella 12276 0.03 0.16 0.5 87
Bitter gourd 208 0 07 0.09 0.5 88
Bottle gourd 0 003 0.01 0.2 0
Bottle gourd
leaves
- - - - -
Brinjal 122 0.04 0.11 0.9 12
Broad bean 15 0.08 - 0.8 12
Brussels sprout 550 0.10 0.16 0.9 102
Cabbage 130 0.05 0.05 0.3 47
Carrot 11000 0.06 0.05 0.6 8
Cassava 0 0.05 0.10 0.3 25
Capsicum 900 0.06 0.06 0.5 128
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

19. Crop
Vitamins
A (iu) Thiamin (mg) Riboflavin (mg) Niacin (mg)
Ascorbic acid
(mg)
Cauliflower 60 0.11 0.10 0.7 78
Celery 240 003 0.03 0.3 9
Chinese cabbage 150 0.05 0.04 0.6 25
Cho-cho 0 0 0.04 0.4 4
Cluster bean 326 0 09 0.03 0.6 49
Cowpea 930 0.07 0.09 0.9 14
Cowpea leaves 10019 0.05 0.08 0.6 4
Cucumber 0 0.03 0 0.2 7
Drumstick 181 0.50 0.70 0.2 120
Drumstick leaves 11187 0.06 0.05 0.8 220
Elephant-foot
yam
0.06 0.07 0.7 0 0.06
Fenugreek leaves 0.04 0.31 0.8 52 0.04
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

20. Crop
Vitamins
A (iu) Thiamin (mg) Riboflavin (mg) Niacin (mg)
Ascorbic acid
(mg)
French bean 60 0.11 0.10 0.7 78
Garden beet 240 003 0.03 0.3 9
Garlic 150 0.05 0.04 0.6 25
Hyacinth bean 0 0 0.04 0.4 4
Indian squash 326 0 09 0.03 0.6 49
Ivy gourd 930 0.07 0.09 0.9 14
Kale 10019 0.05 0.08 0.6 4
Kakrol 0 0.03 0 0.2 7
Knol-khol 181 0.50 0.70 0.2 120
Leek 11187 0.06 0.05 0.8 220
Lettuce 0.06 0.07 0.7 0 0.06
Lime bean 0.04 0.31 0.8 52 0.04
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

21. Crop
Vitamins
A (iu) Thiamin (mg) Riboflavin (mg) Niacin (mg)
Ascorbic acid
(mg)
Muskmelon 279 0.11 0.08 0.3 26
Onion Trace 0.08 0.01 0 4 11
Onion stalk 993 0.05 0.03 0.3 17
Okra 86 0.07 0.10 0.6 13
Parsley 5200 0.08 0.11 0.7 90
Pea 640 0.35 0.14 2.9 27
Pointed gourd 252 0.05 0.06 0.5 29
Potato 40 0.10 0.01 1.2 17
Pumpkin 82 0.06 0.04 0.5 2
Pumpkin leaves 3173 - - - 10
Radish 5 006 0.02 0.5 15
Ridge gourd 54 - 0.01 0.2 5
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

22. Crop
Vitamins
A (iu) Thiamin (mg) Riboflavin (mg) Niacin (mg)
Ascorbic acid
(mg)
Snake gourd 158 0.04 0.06 0.3 0
Spinach 8100 0.10 0.20 0.6 51
Spinach beet 5862 0.26 0.56 3 3 70
Sponge gourd 396 0.02 0.06 0.4 0
Sprouting
broccoli
2500 0.10 0.23 0.9 113
Summer squash - 0.02 Trace 0.4 18
Sweet potato 8800 0.10 0.06 0.6 21
Swiss chard 3300 0.04 0.09 0.4 30
Taro 40 0.09 0.03 0.4 0
Taro leaf stalks 594 0.02 0.04 0.4 13
Tomato 900 0.06 0.04 0.7 23
Turnip root 0 0.04 0.04 0.5 43
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

23. Crop
Vitamins
A (iu) Thiamin (mg) Riboflavin (mg) Niacin (mg)
Ascorbic acid
(mg)
Turnip green 15691 0.31 0.57 5.4 15691
Watermelon 590 0.03 0.03 0.2 590
Water spinach 3267 0.05 0.13 0 6 3267
Wax gourd 0 006 0.014
0 4
0
Winged bean 0.1 0 01 0.8
Yam - 0.1 0.01 0.8 -
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

24. Crop
minerals
Ca (mg) P (mg) Fe (mg)
Amaranth 397 83 25.5
Basella 200 35 10.0
Bitter gourd 20 70 1.8
Bottle gourd 20 10 0.7
Bottle gourd leaves - - -
Brinjal 8 47 0.9
Broad bean 50 64 1.4
Brussels sprout 36 80 1.5
Cabbage 49 29 0.4
Carrot 37 36 0.7
Cassava 50 40 0.9
Capsicum 9 22 0.7
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

25. Crop
Minerals
Ca (mg) P (mg) Fe (mg)
Cauliflower 25 56 1.1
Celery 39 28 0.3
Chinese cabbage 43 40 0.6
Chow-chow 140 30 0.6
Cluster bean 130 57 4 5
Cowpea 72 59 2.5
Cowpea leaves 290 58 20.1
Cucumber 10 25 1.5
Drumstick 30 110 53
Drumstick leaves 440 70 7.0
Elephant-foot yam 50 34 0.6
Fenugreek leaves 395 51 16.5
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

26. Crop
Minerals
Ca (mg) P (mg) Fe (mg)
French bean 56 44 0.8
Garden beet 18 55 1.0
Garlic
30 310 1.3
Hyacinth bean 210 68 1.7
Indian squash
25 24 0.9
Ivy gourd 40 30 1.4
Kale 249 93 2.9
Kakrol 33 42 4.6
Knol-khol 41 51 0.5
Leek 50 70 2:3
Lettuce 35 26 2.0
Lime bean 52 142 2.8
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

27. Crop
Minerals
Ca (mg) P (mg) Fe (mg)
Muskmelon 32 14 1.4
Onion 47 50 0.7
Onion stalk 50 50 7.4
Okra 66 56 1.5
Parsley 125 40 2.0
Pea 26 116 1.9
Pointed gourd 30 40 1.7
Potato 10 40 0.7
Pumpkin 10 30 0.7
Pumpkin leaves 392 112 2.1
Radish 35 22 0.4
Ridge gourd 18 26 0.5
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

28. Crop
Minerals
Ca (mg) P (mg) Fe (mg)
Snake gourd 26 20 0.3
Spinach 93 51 3.1
Spinach beet 380 30 16.2
Sponge gourd 36 19 1.1
Sprouting broccoli 103 78 1.1
Summer squash 10 30 0.6
Sweet potato 32 47 0.7
Swiss chard 51 46 1.8
Taro 40 140 1.7
Taro leaf stalks 49 25 0.9
Tomato 13 27 0.5
Turnip root 30 40 0.4
Nutrient composition of vegetables as per 100 g of edible portion
Cont...

29. Crop
Minerals
Ca (mg) P (mg) Fe (mg)
Turnip green 710 60 28.4
Watermelon 7 10 0.5
Water spinach 110 46 3.9
Wax gourd 30 20 0.8
Winged bean 12 35 0.8
Yam 12 35 0.8
Nutrient composition of vegetables as per 100 g of edible portion

30. Thanks…