Figure 4. LIM and SAIN scores of two sources of S. nigrum leaves at different cooking time

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