Dark green leafy vegetables from the Gurué district of Mozambique exhibit high concentrations of carotenoids, tocopherols, and essential minerals with comparatively low phytate content

Dark green leafy vegetables (DGLV), with their high concentrations of essential vitamins and minerals, contribute significantly to micronutrient supply. Carotenoids, tocopherols, minerals and phytate in nine varieties of DGLV was analysed by HPLC- and ICP-OES techniques. Manihot esculenta L. and Moringa oleifera L. showed the highest β-carotene (≥ 3 mg/100 g fresh weight (FW)) and α-tocopherol (≥ 5.2 mg/100 g FW), providing >40% and >50% of the recommended nutrient intake (RNI) for vitamin A and vitamin E, respectively. Also, the underutilised Bidens pilosa L., Amaranthus spinosus red L., and Abelmoschus esculentus L. showed remarkably high β-carotene (≥ 2.0 mg/100 g FW), ensuring sufficient vitamin A supply. Amaranthus viridis L. had high iron (9.8 mg/100 g FW; >30% of RNI), while Abelmoschus esculentus L. had high calcium (402 mg/100 g FW) and magnesium (137 mg/100 g FW) content. HPLC analyses revealed encouragingly low inositol hexakisphosphate (3.5 -17 mg IP6/100 g FW) and thus low phytate-mineral molar ratios, indicating high bioavailability of minerals. In summary, DGLV from the Gurué district are rich sources of micronutrients; their regular consumption, even in small quantities, can significantly contribute to achieving the RNI of vitamins A and E, iron, calcium, and magnesium. • DGLV are good sources of lutein-zeaxanthin, β-carotene, and α-tocopherol • Manihot esculenta L. is particularly high in β-carotene and α-tocopherol • DGLV can considerably contribute to vitamin A and E intake • DGLV are low in phytate and thus good sources of iron and calcium