Comparative Nutritional Composition of Fresh Leafy Vegetables and Gundruk

Gundruk is a traditional fermented leafy vegetable consumed in Nepal and the Himalayan region of India. This paper explores the nutritional transformation that occurs during its fermentation process, focusing on lactic acid bacteria activity and biochemical changes

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Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2025-12-26
DOI
https://doi.org/10.5281/zenodo.18063620
Primary Topic
Seed and Plant Biochemistry
Type
article
Field-Weighted Citation Impact
0.00
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article

Comparative Nutritional Composition of Fresh Leafy Vegetables and Gundruk

Muskan Nilgar
Zenodo (CERN European Organization for Nuclear Research)
Seed and Plant Biochemistry
article

Comparative Nutritional Composition of Fresh Leafy Vegetables and Gundruk

Muskan Nilgar
article en

Abstract

Gundruk is a traditional fermented leafy vegetable consumed in Nepal and the Himalayan region of India. This paper explores the nutritional transformation that occurs during its fermentation process, focusing on lactic acid bacteria activity and biochemical changes

Zenodo (CERN European Organization for Nuclear Research)
Sanjay Ghodawat University (IN), Dawat University (AF)
Zero hunger
Openalex Percentile: Top 34%
Seed and Plant Biochemistry
DOIOpen Access PDFOpenAlex
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