期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：1
页码：72-76
DOI：10.19026/ajfst.5.3315
出版社：MAXWELL Science Publication
摘要：Nsinga kuata or Mbumba kua in local language is a vegetable. It pushes to the wild state. Outside its knowledge on the geographical distribution, one does not arrange the scientific information. The data of this study showed that the name of this vegetable is Cuervea isangiensis (De Wild.) N. Hallé. the physical features are: Length 15.32±0.22 cm; width 5.67±0.17 cm. The nutritional values of the vegetable-leaves are: Protein (9.59±0.41 g/100 g), lipids (4.00±0.06 g/100 g), total carbohydrate (25.75±0.42 g/100 g), caloric contribution (177.36 Kcal or 741.36 Kj/100 g). In conclusion, this vegetable is rich in protein, lipid and in total carbohydrate. Prepared alone or added to some sauces or with peanut dough, it constitutes a good food against the Caloric Protein Malnutrition (MPC).
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