A field experiment was conducted for nutritional profiling of vegetables at Defence Research Laboratory, Research and Development Centre (DRL R&D Centre), Tawang during winter season cultivated under protected conditions. The vegetables ash content (%) varied from 6.05 – 13.52; moisture content (%): 6.68 – 18.39; crude protein (%): 9.29 – 44.39, crude fat (%): 0.65 – 1.148, crude fibre (%): 10.18 – 19.64, and carbohydrate (%): 33.43 – 76.11 respectively. The energy level of vegetables ranged from 291.78 – 351.59 Kcal with a good source of essential minerals. The total phenolic content of vegetables varied from 12.83 to 27.34 mg GAE/g extract. The highest antioxidant activity was observed in red cabbage with IC50 value of 68.33±0.31 µg/mL followed by carrot, broccoli and radish. Thus, vegetables are nutritionally rich in terms of fibre, protein, ash, mineral, antioxidants and phenolic content, which indicate the potential of these vegetables as a good source of nutrition.
Baikuntha Jyoti Gogoi, Mrityunjoy Das, Ankit, Sunil Kumar Singh, Sanjai Kumar Dwivedi. Nutritional, phenolic content and antioxidant activities of vegetables introduced under protected cultivation at high altitude areas of Tawang, Arunachal Pradesh, India. Int J Hortic Food Sci 2021;3(1):34-38. DOI: 10.33545/26631067.2021.v3.i1a.58