Nutritional Potentials of Zingiber officinale, Allium sativum and Malus domestica Dried Fleshy Portion as Additives in Diet
AbstractEpidemiological studies had shown that increased intake of fruits, vegetables, herbs and spices reduce the risk of cancer, cardiovascular diseases and mortality. The spices (ginger and garlic) and fruit (apple) were evaluated for the nutritional values of important body defense nutrients, phytochemical, minerals and vitamin C. All nutrients are present in the three samples in various proportion with lipids found significantly (P<0.05) highest in garlic and crude fibres predominantly obtained in ginger rhizomes. Saponins, flavonoids, minerals (potassium, iron, copper and zinc) and vitamin C are obtainable in these plants in significant (P<0.05) proportions. Considerable amounts of macro-nutrients such as carbohydrates, proteins and lipid and preventive micronutrients and bioactive substances present in these plants, should form nutritional intakes especially for the ailing and elderly member of society, to mediate health challenges associated with diseases and ageing.
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