Ibironke Samson Ishola*

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

*Corresponding Author: Ibironke SI, Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.

Received: November 13, 2023; Published: January 08, 2024

Abstract

Vegetables are important protective food and highly benefi¬cial for the maintenance and improvement of human health and prevention of disease like covid 19. The aim of the work was to evaluate the nutritional potential of water-leave and amaranth vegetable leaves for quick recovery of covid 19 patients. The composition of the Diets were as follows: Basal 50%, Casein 30%, Amaranth Vegetable 10% (1). Basal 50%, Casein 30%, Water leave Vegetable 10% (2), Basal 50% Casein 30% Amaranth Vegetable 5% Water leave Vegetable 5% (3), Basal 50% Casein 30% (4) and Basal 100% (Diet 5). The Dietary was giving to 50 albino rats that were divided into five of ten in each group experimental animals. The results revealed that Biological values was ranged between 60 to 86, NPU from experimental diets calculated was ranged from 2 to3.5, NPR was ranged from 1. 8 to3.3, PRE, was ranged from1.6 to2.8. Vegetable was rich in mineral, vitamin and fiber that could be used as recovery diet for animals and human health, also can be applied to build up, protect and repair damage tissue of the body of covid 19 patients Vegetable is highly benefi¬cial for the maintenance of human health and prevention of disease, however could be used to recover from covid 19 patients.

Keywords: Experimental Animals; Water and Amaranth Vegetable Leaves; Resuscitate Covid 19 Patient

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Citation

Citation: Ibironke Samson Ishola. “Nutritional Evaluation, of Water and Amaranth Vegetable Leaves for Resuscitation of Covid 19 Patients".Acta Scientific Nutritional Health 8.2 (2024): 27-31.

Copyright

Copyright: © 2024 Ibironke Samson Ishola. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.