Browsing by Author "KOMAL SHAHZADI"

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    KNOWLEDGE, PERCEPTION AND ATTITUDES TOWARD THE SELECTION OF SAAG (RAPESEED CURRY) AMONG UNIVERSITY STUDENTS
    (UMT.Lahore, 2023-02) KOMAL SHAHZADI
    The vegetables derived from the Brassica family are quite popular and are consumed around the year as fresh or cooked elements in a variety of salads, or as frozen or uncooked. There are notable qualitative differences in the phytochemical profiles of Brassica species and cultivars, indicating that these crops have different health promoting attributes. High iron content and folic acid give more importance to saag vegetables which make them highly nutritive and provide essential nutrients for manufacturing food supplements.