date:Nov 23, 2012
group are present at low concentrations ranging from 1 to about 580 g/100 g FW according to the vitamin and the leafy vegetable.
Among the vegetables analyzed, the pea leaves resulted the leafy vegetable with the highest content in vitamin C and provitamin A, while lambs lettuce resulted the leafy vegetable with the highest content in vitamin E.
The values of vitamin C, E and A content (mg / 100 g fresh weight) in green leafy vegetables analyzed before and after 10 days of storage are reporte