Abstract
The tree spinach ( Cnidoscolus spp., Euphorbiaceae), called chaya in south Texas, is popular in Mexico and Central America and has been introduced into the United States (mainly Texas and Florida) for potential uses as a leafy vegetable plant. Nutritional composition of raw and cooked leaves of two chaya species ( C. chayamansa and C. aconitifolius ) were determined and compared with nutritional composition of spinach ( Spinicia oleraceae ). While the two chaya species contained substantially greater amounts of mineral nutrients and vitamins than spinach, no significant differences were found in the amounts of mineral nutrients and vitamins, except in relative compositions of fatty acids and amino acids, among the chaya species. Cooking slightly reduced nutritional composition of both chaya and spinach leaves. Because of the presence of toxic hydrocyanic glycosides in chaya leaves, cooking, which inactivates the toxic compound, is essential.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 7
Claim · model-written summary
The two chaya species had substantially more mineral nutrients than spinach.
Verbatim
e0“the two chaya species contained substantially greater amounts of mineral nutrients and vitamins than spinach”
Claim · model-written summary
The two chaya species had substantially more vitamins than spinach.
Verbatim
e0“the two chaya species contained substantially greater amounts of mineral nutrients and vitamins than spinach”
Claim · model-written summary
Mineral nutrient and vitamin amounts did not differ significantly between chaya species.
Verbatim
e0“no significant differences were found in the amounts of mineral nutrients and vitamins, except in relative compositions of fatty acids and amino acids, among the chaya species”
Claim · model-written summary
Relative fatty acid and amino acid compositions differed between chaya species.
Not reportedDirection
Verbatim
e0“except in relative compositions of fatty acids and amino acids, among the chaya species”
Claim · model-written summary
Cooking slightly reduced the nutritional composition of chaya leaves.
- Taxon
- chayae0
- Organ / stage
- leavese0
- Treatment
- Cookinge0
- Outcome
- nutritional compositione0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“Cooking slightly reduced nutritional composition of both chaya and spinach leaves”
Claim · model-written summary
Cooking slightly reduced the nutritional composition of spinach leaves.
- Taxon
- spinach
Spinacia oleraceae0 - Organ / stage
- leavese0
- Treatment
- Cookinge0
- Outcome
- nutritional compositione0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooking slightly reduced nutritional composition of both chaya and spinach leaves”
Claim · model-written summary
Cooking inactivates toxic hydrocyanic glycosides in chaya leaves.
Not reportedComparatorDirection
Verbatim
e0“cooking, which inactivates the toxic compound, is essential”
t0“Tree Spinach”
e1“toxic hydrocyanic glycosides in chaya leaves”
The same questions in other papers
processing · quality: general · Spinacia oleracea (spinach)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.