Effect of Nano-Zinc Oxide on the Leaf Physical and Nutritional Quality of Spinach

Spinach (Spinacia oleracea) belongs to family Amaranthaceae and is one of the important and nutritious leafy vegetable consumed in India.

The pot culture experiment is carried out during 2014-15 to study the effect of nanozinc oxide particles on the leaf physical and nutritional traits of spinach. The spinach plants were sprayed with graded concentration of zinc oxide nanoparticles (ZnO NPs) after 14 days of sowing.

The leaf physical parameters like leaf length, leaf width and leaf surface area are recorded at the time of maturity (45-50 days). The protein, carbohydrate, fat and dietary fiber content in leaf samples are determined.

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Effect of Nano-Zinc Oxide on the Leaf Physical and Nutritional Quality of Spinach

Spinach (Spinacia oleracea) belongs to family Amaranthaceae and is one of the important and nutritious leafy vegetable consumed in India. The pot culture experiment is carried out during 2014-15 to study the effect of nanozinc oxide particles on the leaf physical and nutritional traits of spinach.

The spinach plants were sprayed with graded concentration of zinc oxide nanoparticles (ZnO NPs) after 14 days of sowing. The leaf physical parameters like leaf length, leaf width and leaf surface area are recorded at the time of maturity (45-50 days). The protein, carbohydrate, fat and dietary fiber content in leaf samples are determined.

The plants sprayed with ZnO NPs at the concentration of 500 and 1000 ppm showed the increased leaf length, width, surface area and colour of leaf samples when compared to control leaf samples. Similarly treated plants with ZnO NPs at the concentration of 500 and 1000 ppm showed higher values of protein and dietary fibre content in comparison to control leaf samples of spinach. Hence our study suggests that the nano-zinc oxide sprayed spinach is more nutritious to vegetarian diet by providing, protein, fiber and required amount of vegetarian fat to diet.

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Effect of Nano-Zinc Oxide on the Leaf Physical and Nutritional Quality of Spinach

Spinach (Spinacia oleracea) is a green-leafy vegetable belongs to family Amaranthaceae. It is often recognized as one of the functional foods for its wholesome nutritional, antioxidants and anti-cancer composition.

The major micronutrients in spinach are vitamins A (from β-carotene), C, K and folate, and the minerals, calcium, iron and potassium. Spinach also provides fibre and is low in calories.

Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. Vegetables are also valuable in maintaining alkaline reserve of the body. They are valued mainly for high carbohydrate, vitamin and mineral contents.

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