Twelve commonly eaten green leafy vegetables were analyzed for their antinutritive factors. It is known that these factors interfere with nutrients bioavailability and utilization when in high concentration. Antinutritive factors analysed for included oxalate, phytate, hydrocyanide, saponin and Tannin. Standard methods of analysis were employed. Results showed that the oxalate level ranged between 080-2.60ug/g, phytate 4.12-11.00ug/g, hydrocyanide 0.12-0.28ug/g and tannin 0.04 -0.26ug/g. These values are low to significantly interfere with nutrients bioavailability and utilization. They are below established toxic level.
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