ABSTRACT
II. NUTRIENT SOURCES Vegetables are the major source of dietary fiber, minerals, and vitamins. In addition, they contribute proteins, fats, and carbohydrates to the human nutrition (4). Vegetables are rich in
696 Kadam and Salunkhe
TABLE 1 Postharvest Losses of Vegetables During Commercial Handling in Two Major Cities of Brazil
Vegetable Cabbage Carrot Beet Green bean Okra Pepper Tomato
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calcium, phosphorus, iron, and magnesium. Certain leafy vegetables such as amaranth, portulaca, and basella contain appreciable quantities of oxalic acid, which converts calcium from a soluble to an insoluble form and reduces their bioavailability (7).
