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FATTY ACID COMPOSITION OF SOME LEAFY VEGETABLES OF BANGLADESHKeywords: Leafy vegetables , fatty acids , composition , Bangladesh Abstract: Fatty acid composition of six different leafy vegetables of Bangladesh was investigated. The amount of bound fatty acids was found to be higher than the free fatty acids in all the leafy vegetables. Different fatty acids were identified and their relative proportions were determined by GLC from the leafy vegetables.
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