The mineral contents of the four wild edible plants studied (Bellevalia forniculata, Beta corolliflora, Caltha polypetala, and Primula auriculata) were generally higher than those of commercial vegetables.

Authors

• Person: Not available Organization: Functional Food Science
  Assessment of the nutritional value of a wild edible plant Scorzonera ...

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• Assessment of the nutritional value of a wild edible plant Scorzonera ... discovery.researcher.life Functional Food Science via serper

Referenced by nodes (2)

• wild edible plants concept
• mineral content concept