Variation in Proximate Composition and Nutrient Interrelationships in Commonly Consumed Vegetables

Abstract

The rapid increase in global population, coupled with environmental challenges and declining agricultural resources, has intensified the demand for affordable and nutrient-rich food sources to ensure food and nutritional security. Vegetables are essential components of a healthy diet due to their rich content of vitamins, minerals, dietary fiber, and bioactive compounds, and play a key role in preventing micronutrient deficiencies and chronic diseases. The present study evaluated the proximate composition of six commonly consumed vegetables: spinach (Spinacia oleracea), carrot (Daucus carota), cauliflower (Brassica oleracea), onion (Allium cepa), capsicum (Capsicum annuum), and coriander (Coriandrum sativum). Standard AOAC methods were used to determine moisture, ash, crude fiber, protein, and nitrogen, along with derived parameters including dry matter, organic matter, carbohydrate content, moisture to dry matter ratio, and ash to organic matter ratio. Significant variation (p ≤ 0.05) was observed among vegetables. Capsicum exhibited the highest protein (25.38%) and nitrogen (4.06%), while coriander showed the highest fiber (25.01%) and ash content (9.06%). Carrot had the highest moisture (20.00%) and moisture to dry matter ratio (0.25), whereas onion recorded the highest dry matter (90.00%) and carbohydrate content (66.57%). Spinach showed the highest organic matter (95.94%), while coriander and capsicum exhibited higher ash to organic matter ratios. Correlation analysis revealed a strong positive association between nitrogen and protein, while moisture was inversely related to dry matter and carbohydrates. These findings highlight the nutritional diversity of commonly consumed vegetables and emphasize the importance of dietary diversity for achieving balanced nutrition and improving public health.