Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India
*Email: ashish.rawson@iicpt.edu.in, ashish.rawson@gmail.com
Online published on 16 February, 2017.
Green leafy vegetables are an important part of diet in many countries around the globe. The presence of nutrient content in the leaves is largely affected by the processing conducted in order to make it palatable. Hence the present study reviews the effect of processing on the composition of green leafy vegetables consumed around the globe.
Green leafy vegetable, processing, nutrient, compostion
