Abstract:
This study was conducted to study and compare nutritional values of 20 different leafy
vegetables; {Sarana (Trianthema portulacastrum), Pethithora (Cassia tora), Akkapana (Kalanchoe
pinnata), Thembu (Costus speciosus), Mukunuwenna (Alternanathera sessilis), Niwithi (Basella
alba), Kankun (Ipomoea aquatica), Gotukola (Centella asiatica), Kathurumurunga Sesbania
glandiflora), Singappurukola (Sauropus androgynous), Kirihenda (Celosia argentea), Girapala
(Commelina diffusa), Thelkola (Ipomoea sepiaria) , Kemkola (Coccinia grandis), Kura (Amaranthus
viridis), Penela (Cardiospermum halicacabum) , Diyameneriya (Commelina benghalensis), Murunga
(Moringa oleifera), Gasniwithi (Talinum paniculatum) and Lunuwila (Bacopa monnieri)} that are
locally available in Sri Lanka. Leafy vegetables were planted in pots and were arranged randomly
with three replicates using Completely Randomized Design. After one month of establishing,
randomly selected five leaves of each main shoot for analysis. The proximate composition
(moisture, ash, protein, fat, fiber) and functional properties (antioxidant activity, flavonoid and
phenol contents) were determined. Statistical comparison was performed using one-way analysis
of variance and probability values of less than 0.05 were considered as significant. The moisture
content of leafy vegetables ranged between 80.41% and 91.45% while the crude protein content
ranged between 0.38 and 3.49%. Murunga (3.49%) and Kathurumurunga (2.61%) were found to
be the rich protein sources. The corresponding ranges for ash, fiber and crude fat were 0.95% –
4.02%, 1.39 – 5.50% and 0.24 – 1.76%, respectively. Flavonoid and phenol also rich in these leafy
vegetables that ranged between 38.70 μg/mL – 523.58 μg/mL and 0.82 μg/mL – 237.93 μg/mL,
respectively. Kathurumurunga (1082.15 mg/mL) and Gotukola (1233.25 mg/mL) demonstrated
the higher antioxidant activity. Leafy vegetables with excellent nutritional qualities were
identified in kathurumurunga, murunga, penela, kemkola, gotukola and pethithora. They would be
introduced as valuable dietary components in the local diet to promote overall health and wellbeing.
