African Journal of Pure and Applied Chemistry Vol. 3 (6), pp. 102-107, June 2009 Available online at http://www.academicjournals.org/AJPAC ISSN 1996 - 0840 © 2009 Academic Journals Full Length Research Paper The proximate and mineral composition of three leafy vegetables commonly consumed in Lagos, Nigeria Chionyedua T. Onwordi 1 *, Anuoluwa M. Ogungbade 1 and Adedoja D. Wusu 2 1 Department of Chemistry, Faculty of Science, Lagos State University, Ojo Campus, P.M.B.0001, Ojo, Lagos, Nigeria 2 Department of Biochemistry, Faculty of Science, Lagos State University, Ojo Campus P.M.B.0001, Ojo, Lagos, Nigeria. Accepted 28 May, 2009 Analysis of proximate composition and mineral nutrients of three commonly consumed vegetables Amaranthus cruentus , Celusia argenta and Corchorus olitorius leaves was carried out using standard methods of food analysis. The mean leaves moisture content is 23.57, 15.58 and 30.90% respectively for A. cruentus, C. argenta and C. olitorius. The vegetables have high ash content ranging from 21.30 to 32.36% which is within the range reported in some Nigerian leafy vegetables. The mean protein, carbohydrate and crude fibre content are: 12.66, 29.41, 7.83%; 9.35, 32.84, 11.70%; 11.24, 31.34, 6.6% respectively for A. cruentus, C. argenta and C. olitorius. All the studied vegetables have low fat content - A. cruentus (0.45%), C. argenta (0.21%), C. olitorius (0.32%). The leaves have energy values of 177.55 cal/100 g for C. olitorius followed by A. cruentus with energy value of 176.67 cal/100 g and C. argenta having the least energy value of (174.93 cal/100g) of food .The vegetables are all good sources of calcium , iron and zinc. Key words: Leafy vegetables, Amaranthus cruentus, Celusia argenta, Corchorus olitorius, nutritive minerals. INTRODUCTION Vegetables are the fresh and edible portions of herba- ceous plants, which can be eaten raw or cooked Fayemi (1999), Dhellot et al (2006). They contain valuable food ingredients which can be successfully utilized to build up and repair the body. Vegetables are valuable in maintaining alkaline reserve of the body. They are valued mainly for their high carbo- hydrate, vitamin and mineral contents. Vegetables may be edible roots, stems, leaves, fruits or seed. Each group contributes to diet in its own way Robinson (1990). Ama- rathus hybridus, Celusia argenta and corchorus are po- pular edible vegetables in Nigeria. Corchorus octorius is usually recommended for pregnant women and nursing mother because it is believed to be rich in iron Oyedele et al (2006). Vegetables contain both essential and toxic elements over a wide range of concentrations, Ajewole (1999). The concentration of these elements is a function of the con- centrations in the soil in which the vegetable is planted. Leafy vegetables are regular ingredient in the diet of the *Corresponding author. E-mail: teresachinedu@yahoo.co.uk. average Nigeria with their level of consumption; they can provide appreciable amounts of nutritive minerals Aje- wole (1999). Most developing countries depend on starch-based food as the main staple food for the supply of both energy and protein. This accounts in part for protein deficiency which prevails among the populace as recognized by Food and Agricultural Organization Ladeji et al. (1995). In Nigeria, A. hybridus leaves combined with condiments are used to prepare soup Oke, (1983); Mepha et al. (2007). In Central African, their leaves are eaten as spi- nach or green vegetables Dhellot et al., (2006). These leaves boiled and mixed with a groundnut sauce are ea- ten as salad in West and Southern Africa Oliveria and DeCarvalho (1975); Martin and Telek (1979). Amaran- thus hybridus leaves have been shown to contain large amount of squalene, a compound that has both health and industrial benefits (Rao and New mark (1998); Smith (2000); He and Corke, (2003). In Nigeria, as in most other tropical countries of Africa where the daily diet is dominated by starchy staple foods, vegetables are the cheapest and most readily available sources of important proteins, vitamins minerals and es- sential amino acids (Okafor 1983; Thompson and Kelly,