Nutritional Value of Bitter Leaf (Vernonia Amygdalina) and Scent Leaf (Ocimum Gratissimum)

Most vegetables, including Vernonia amygdalina (bitter leaf) and Ocimum gratissimum (scent leaf), play a vital role in supporting the healthy development of human organs. This study compared the nutritional values of these two vegetables through mineral and proximate analyses. Fresh samples of bitter leaf (Vernonia amygdalina) and scent leaf (Ocimum gratissimum) were obtained from a personal farm in Edjeba, located in the Warri South Local Government Area of Delta State. The vegetables were air-dried at room temperature, ground, and sieved using a 2mm sieve, then stored in sterile Ziploc bags for laboratory analysis. Proximate composition was determined using the AOAC method. The findings revealed that bitter leaf had a high protein content (39.90%), whereas scent leaf contained lower protein (14.80%). However, scent leaf showed higher levels of essential minerals, such as calcium (28.61 mg/Kg), potassium (46.30 mg/Kg), and magnesium (16.20 mg/Kg), along with a greater moisture content of 0.52, compared to bitter leaf's calcium (11.33 mg/Kg), potassium (18.24 mg/Kg), magnesium (9.52 mg/Kg), and moisture content of 0.16. These results indicate that Vernonia amygdalina and Ocimum gratissimum can contribute to healthy blood production and offer nutritional benefits for both children and adults as part of a balanced diet.