β-Carotene and mineral content of different Chenopodium species and the effect of cooking on micronutrient retention

In the present study, the β-carotene, calcium, iron and zinc content in the leaves of 46 accessions of three Chenopodium species viz. Chenopodium album, C. album ssp. amaranticolor and Chenopodium quinoa was investigated. A wide range of variability, inter-specific as well as varietal, for the β-carotene [0.19–5.91 mg 100 g− 1 fresh weight (FW)], calcium (358.35–960.10 mg 100 g− 1 FW), iron (0.56–7.90 mg 100 g− 1 FW) and zinc content (0.07–4.26 mg 100 g− 1 FW) was observed. The C. album ssp. amaranticolor accessions IC341710 and IC469275 had a high content of all the four nutrients and were ideal food to alleviate nutritional deficiencies in humans. Nutritionally rich IC341710 and IC469275 were further studied to estimate micronutrient retention in cooked leaves. Between the two methods used to cook leaves, stir-frying showed better retention of micronutrients than pressure cooking.