Figure 1. Total carotenoids, β-carotene and lycopene contents of fresh and boiled Solanum nigrum L. leaves

From

Nutritional Quality of Solanum nigrum L. Leaves during Traditional Boiling

Dogni Kouassi Dappah, Camille Adam Kouamé, Nestor Kouakou Kouassi, Denis Yao N’Dri, Georges N’Guessan Amani

American Journal of Food and Nutrition. 2021, 9(1), 43-48 doi:10.12691/ajfn-9-1-6