Claim · model-written summary
Red cowpea had a reported vitamin A value of 37.42 μg/100 g.
- Taxon
- cowpea (red)
Vigna unguiculatae0 - Outcome
- Vitamin Ae1
- Value
- 37.42 &mu g/100 ge0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the values ranges between 7.46 to 37.42 &mu g/100 g in senna leaves and cowpea (red) respectively”
e1“Vitamin A was only detected in vegetable samples and some legume (cowpea)”
Title
S. Sarkiyayi; B.M. Hamman Advance Journal of Food Science and Technology 2015. doi:10.19026/ajfst.7.1624
Other claims from this paper (15)
- Observation Baobab leaves had 4.28% moisture, versus 12.78% in sesame leaves.
- Observation Ground nut had the highest protein content among the legumes, at 25.40%.
- Observation Fat and carbohydrate percentages were higher in legumes than vegetables.
- Observation Zinc content was higher in senna and sesame leaves, at 5.90 mg/kg.
- Observation Zinc was absent from red cowpea.
- Observation Lead was detected only in vegetable leaves.
- Observation Sesame leaves had the highest reported lead content, 2.0 mg/kg.
- Observation Vitamin A was detected only in vegetables and some cowpea samples.
- Observation Senna leaves had a reported vitamin A value of 7.46 μg/100 g.
- Observation Vitamin C was absent from vegetable samples but detected in legumes.
- Observation Baobab samples had higher vitamin B1 content, at 1.32 mg/100 g.
- Observation Sesame leaves had higher riboflavin content, at 1.01 mg/100 g.
- Observation Baobab and sesame leaf condiment samples had phytate content of 0.03 mg/100 g.
- Observation Red cowpea had phytate content of 5.33 mg/100 g.
- Observation The investigated legumes and vegetables had very high oxalate and tannin contents but lower phytate content.