Nutritional Composition, Antinutrient Contents, and Polyphenol Compounds of Selected Underutilized and Some Commonly Consumed Vegetables in East Wollega, West Ethiopia

Table 1

Proximate compositions (dwb) of composite vegetable samples.

Name of Sample	Moisture	Crude	Crude	Crude	Total	Total	Gross
		Protein	Fiber	Fat	Ash	Carbohydrate	Energy
Cabbage/B. oleracea/	6.44 ± 0.01^c	17.5 ± 0.18^d	46.18 ± 0.10^b	0.75 ± 0.25^c	1.00 ± 0.32^a	28.12 ± 0.34^c	189.25 ± 2.91^e
Ethiopia kale/B. carinata/	16.62 ± 5.33^a	33.64 ± 0.41^a	20.47 ± 1.00^d	0.50 ± 0.00^d	2.75 ± 0.35^a	27.93 ± 0.18^c	260.76 ± 1.06^c
Swiss chard/B.vulgaris/	8.96 ± 0.03^c	30.19 ± 0.9^b	11.49 ± 0.20^e	1.75 ± 0.25^b	2.66 ± 0.99^a	44.95 ± 0.60^b	316.41 ± 4.39^b
Celery/A. graveolens/	12.57 ± 0.00^b	18.99 ± 0.9^c	54.86 ± 0.02^a	4.00 ± 0.00^a	2.3 ± 0.39^a	7.28 ± 0.31^d	141.06 ± 1.58^f
Tomato/L. esculentum/	7.60 ± 0.05^c	12.34 ± 0.9^e	9.19 ± 1.00^f	1.00 ± 0.00^c	1.14 ± 0.16^a	68.73 ± 0.88^a	333.28 ± 3.16^a
Carrot/D. carota/	13.39 ± 0.82^b	6.76 ± 0.9^f	33.10 ± 0.10^c	1.00 ± 0.00^c	1.99 ± 0.32^a	43.78 ± 0.70^b	211.11 ± 2.43^d