Resumen

RODRIGUEZ-PALLERES, Ximena  y  ROJAS-GONZALEZ, Fancy. Nutritional value of leaves and stems of broccoli, celery beetroot available in a wholesale market in Santiago, Chile. Mem. Inst. Investig. Cienc. Salud [online]. 2022, vol.20, n.3, pp.97-107. ISSN 1812-9528.  https://doi.org/10.18004/mem.iics/1812-9528/2022.020.03.97.

The daily intake of vegetables is related to a lower risk of cancer, diabetes, coronary diseases and obesity, but parts of them such as peels, stems and leaves are not reused, increasing waste and negatively impacting the environment. The objective of this work was to establish the nutritional value of celery, beetroot and broccoli leaves and stems from the Lo Valledor wholesale market in Santiago, Chile. A total of 6 samples were collected from sales points of the Lo Valledor wholesale market, 3 from vegetable leaves (celery, beetroot and broccoli) and 3 from stems (celery, beetroot and broccoli). The collection, preparation and delivery of them were carried out according to protocols indicated by the laboratory in charge of carrying out the nutritional analyzes. The beet leaves had higher protein content (2.6 g), total dietary fiber (4.5 g) and insoluble dietary fiber (3.3 g) than the stems, but they provide more carbohydrates (7 g). Celery leaves had more calories (20.4 kcal), protein (2.4 g), total dietary fiber (7.4 g), soluble dietary fiber (1.3 g), and insoluble dietary fiber (5.3 g) although the stems have a higher carbohydrate content (4.1 g). Finally, broccoli leaves stand out for their content of carbohydrates (9.0 g), proteins (2.5 g), total dietary fiber (10.4 g) and insoluble dietary fiber (7.9 g). According to the nutritional value obtained, these surpluses are a food option in the daily diet of people and their valorization should be contemplated.

Palabras clave : Nutritional composition; celery; beets; broccoli.

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