Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet

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 (84.6 g/100 g fw), ash (12.3 g/100 g dw), proteins (22.4 g/100 g dw),...

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Bibliographic Details
Main Author: Martins, Dafne (author)
Other Authors: Barros, Lillian (author), Carvalho, Ana Maria (author), Ferreira, Isabel C.F.R. (author)
Format: article
Language:eng
Published: 2011
Subjects:
Asparagus acutifolius
Bryonia dioca
Tamus communis
Wild edibles
Portuguese ethnobotany
Online Access:http://hdl.handle.net/10198/3879
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/3879

Internet

http://hdl.handle.net/10198/3879

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