Nutrient Composition of Raw and Steamed, Green and Purple Sweet Potato Leaf Varieties (Ipomoea batatas)

Authors

Taonga Chirwa-Moonga, University of Zambia, School of Agricultural Sciences, Department of Plant Sciences, Lusaka Zambia; Wageningen University, Laboratory of Genetics, Wageningen, Netherlands.
Toose Muzungaile, University of Zambia, School of Agricultural Sciences, Department of Food Science and Nutrition
Neleya Siyumbano, 1University of Zambia, School of Agricultural Sciences, Department of Food Science and Nutrition
Himoonga Bernard Moonga, University of Zambia, School of Agricultural Sciences, Department of Food Science and NutritionFollow
Vincent Nyau, University of Zambia, School of Agricultural Sciences, Department of Food Science and Nutrition

Recommended Citation

Chirwa-Moonga, Taonga; Toose Muzungaile; Neleya Siyumbano; Himoonga Bernard Moonga; and Vincent Nyau. 2020. "Nutrient Composition of Raw and Steamed, Green and Purple Sweet Potato Leaf Varieties (Ipomoea batatas)." Journal of Medicinally Active Plants 9, (4):253-261.
DOI: https://doi.org/10.7275/9ns0-1640
https://scholarworks.umass.edu/jmap/vol9/iss4/6