Journal of Dairying, Foods and Home Sciences

Leafy vegetables provide much needed micronutrients (vitamins and minerals), in addition to various nutraceuticals and bioactive compounds. The present study was conducted on 100 households each of employed and unemployed groups. Questionnaire method was employed to elicit information from the respondents. The findings revealed that 24.5 percent of respondents liked greens, one hundred percent utilized mint, coriander and curry leaves irrespective of their occupation status. Fifty one per cent of the respondents consumed greens twice a week. Only 10 per cent stored greens in polythene bags with refrigeration for more than a day. Thirty eight percent included greens during pregnancy, while 42 per cent included shepu leaves (Peucedonum graveolens) during lactation. Per capita consumption of greens ranged between 48 – 66g by adults and adolescents. Thus, consumption of greens through nutrition education may be advocated to combat micronutrient malnutrition among the vulnerable section of the population.