INVESTIGATION OF NUTRIENT COMPOSITIONS AND FOOD VALUES OF GREEN AND RED AMARANTH VEGETABLES

Abstract

Amaranth (Amaranth tricolor L.) is considered as a fiber rich vegetable in Bangladesh and some other countries attributable to its high food values, color variability, minerals as well as medicinal properties. A laboratory experiment was conducted using five amaranth cultivars namely BARI Lalshak -1, Altapeti, Roktozoba, Lal Mia and Ghee Kanchan for studying their chemical composition and food values. The attributes like moisture, ash, fiber, total sugars, vitamin-A, vitamin-C, Ca, Mg, Na,S,N and K were estimated from Amaranth stem and leaves. Chemical composition of stem, Amaranth cv. BARI Lalshak-1 had the highest moisture content (89.45%) and Ash content (2.10%). Mineral composition of stem Amaranth cv. Ghee kanchan had the highest amount of magnesium (317.89 mg/100g), potassium (130.79 mg/100g) and vitamin A (218.76 mg/100g). Raktozoba had the highest amount of sugar content (1.65%). Chemical composition of leaves, Amaranth cv. Lal Mia had the highest amount of ash content (3.10%), Lal Mia and the lowest of sugar content that is helpful for Diabetes patient. The present finding infers that Amranth cv. Ghee Kanchan contained higher amount of minerals than those of others which was superior to Altapeti and Lal Mia. For the five cultivars of tested amaranth BARI Lalshak-1 had the highest value of calcium contents (301.30 mg/100g) and Raktozoba had the lowest calcium content (219.21mg/100g) in stem and leaves. BARI Lalshak-1 has contained highest amount of moisture (89.45 %), Calcium (301.30%), Magnesium (68.17%) and Fiber (2.47%). It is concluded that BARI Lalshak -1 and Ghee Kanchan considered the better for consumption based on all the nutrient composition and food values tested in present study. Considering all the parameters Ghee kanchan may be the best choice for the consumers. Regarding the parameters protein, vitamin A, magnesium, potassium.