Cassava (Manihot esculenta Crantz) leaves contained a high level of crude protein (29.3-32.4% dry weight) compared to a conventional vegetable, Amaranthus (19.6%). Ash was 4.6-6.4% in cassava leaf samples but 13.1% dry weight in Amaranthus. Dietary fibre was very high in all samples (26.9-39% dry weight) while HCN-potential was low (5.1-12.6 mg/100 g dry weight). Tannin was the highest in IITA red cassava leaves (29.7 mg/g) and the lowest in Amaranthus vegetable. In vitro digestibility was very low in oven dried samples (15.6-22.7%). Blanching increased protein content (except Amaranthus) and in vitro protein digestibility but decreased ash, minerals, dietary fibre and tannin, while HCN-potential was unchanged. Grinding reduced both HCN-potential and tannin by 84 and 71% respectively while oven drying only reduced the HCN content marginally. Preference studies showed that the highest percentage of respondents (25.3%) preferred Amaranthus vegetable, followed by Celosia (17.5%), Talinum (12.4%), garden egg (11.5%), with cassava leaves as the least (0.5%). Organoleptic evaluation rated cassava leaf soup inferior to Amaranthus in terms of appearance, colour and texture but equal in terms of taste and flavour and overall acceptability.

Recent research demonstrates that purslane has better nutritional quality than the major cultivated vegetables, with higher beta-carotene, ascorbic acid, and alpha-linolenic acid [[url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3934766/#B3]3]. Additionally, purslane has been described as a power food because of its high nutritive and antioxidant properties [[url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3934766/#B4]4]. Different varieties, harvesting times, and environmental conditions can contribute to purslane's nutritional composition and benefits [[url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3934766/#B5]5].

Purslane is popular as a traditional medicine in China for the treatment of hypotension and diabetes. Scientifically, it is not proven to have antidiabetic effects, but still people use it for this purpose. An experiment has been carried out for the extraction of crude polysaccharide(s) from purslane to investigate the hypoglycemic effects of these constituents with animal tests for the use of this plant in the treatment of diabetes [[url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3934766/#B6]6].

2.2. Omega-3 Fatty Acid

Purslane is one of the richest green plant sources of omega-3 fatty acids. It has lower the cholesterol and triglyceride levels, raise the beneficial high density lipoprotein. Moreover, the ability of omega-3 fatty acids to decrease the thickness of the blood may be advantageous in the treatment of vascular diseases [[url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3934766/#B3]3]. Unlike fish oils with their high cholesterol and calorie content, purslane also provides an excellent source of the beneficial omega-3 fatty acids without the cholesterol of fish oils, since it contains no cholesterol. There are 3 varieties of purslane, namely, the green, golden, and a large-leaved golden variety [[url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3934766/#B17a]17, 18]. Important sources of omega-3 fatty acids are summarized in Table 2. It has a low incidence of cancer and heart disease, possibly due in part to purslane's naturally occurring omega-3 fatty acids [[url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3934766/#B18]19].

This superpalnt is highly rich in nutrition.

In fact, it is mentioned, that moringa contains:

25 x more iron than spinach,

17 x more calcium than milk,

15 x more potassium than bananas,

10 x more vitamin A than carrots,

9 x more protein than yoghurt,

and 7 x more vitamin C than oranges.

Moringa Contains in Total:

• 92 nutrients including vitamins, minerals, amino acids, fats, sterols, alcohols, ketones, acids, alkaloids and flavonoids.
• 46 antioxidants
• 36 anti-inflammatory agents
• 18 amino acids
• 9 essential amino acids