Food and Nutrition Sciences

Vol.2 No.4(2011), Paper ID 5211, 4 pages

DOI:10.4236/fns.2011.24035

 

Evaluation of Nutrient Contents of Amaranth Leaves Prepared Using Different Cooking Methods

 

Olumakaiye M. Funke

 

 

Copyright © 2011 Olumakaiye M. Funke et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

O. Funke, "Evaluation of Nutrient Contents of Amaranth Leaves Prepared Using Different Cooking Methods," Food and Nutrition Sciences, Vol. 2 No. 4, 2011, pp. 249-252. doi: 10.4236/fns.2011.24035.
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