Nutritional Profile of Chekurmanis (Sauropus androgynus), A Less Explored Green Leafy Vegetable

Jump To References Section


  • Department of Biochemistry, CSIR – Central Food Technological Research Institute, Mysore – 570 020 ,IN
  • Department of Biochemistry, CSIR – Central Food Technological Research Institute, Mysore – 570 020 ,IN



Chekurmanis leaves, nutritional profile, stages of maturity, bioaccessibility of minerals, alkaloid content


Chekurmanis (Sauropus androgynus) belonging to Euphorbiaceae, is a perennial shrub, growing wildly in Southeast Asia. The leaves of chekurmanis are highly nutritious, being a very rich source of micronutrients and protein. In this study, chekurmanis leaves were evaluated for protein and micronutrient content at different stages of maturity. Maturity of the leaves did not alter the rich content of protein which remained around 22.0 g/100 g. Total dietary fibre content of the leaves ranged between 34 and 36% at different stages of maturity. Fully matured leaves contained a significantly higher amount of calcium, as compared to the tender leaves. The iron content of these leaves ranged from 3.89 to 4.50 mg /100 g, while the zinc content of the same was between 1.26 and 1.48 mg/100 g. The bioaccessibility of iron and zinc was significantly higher in the tender leaves. The tender and partially mature leaves of chekurmanis contained 74 and 69 mg/100 g of niacin, respectively. The β-carotene content of the leaves ranged from 7400 to 9250 μg/100 g, while that of vitamin E ranged between 17.6 to 15.6 mg/100 g. Chekurmanis leaves contain an alkaloid, the content of which was significantly higher in mature leaves (1740 mg/ 100 g) as compared to tender leaves (1439 mg/100 g). The alkaloid content of chekurmanis leaves was significantly reduced upon pressure cooking. This is the first report on the nutrient content of chekurmanis leaves at different stages of maturity, as also on the bioaccessibility of minerals.


Download data is not yet available.


Metrics Loading ...



How to Cite

Platel, K., & Srinivasan, K. (2017). Nutritional Profile of Chekurmanis (<i>Sauropus androgynus</i>), A Less Explored Green Leafy Vegetable. The Indian Journal of Nutrition and Dietetics, 54(3), 243–252.



Original Articles
Received 2017-03-27
Accepted 2017-04-19
Published 2017-07-04



Petrus, A.J.A. Sauropus androgynus (L.) Merrill- A potentially nutritive functional leafyvegetable. Asian J. Chem., 2013, 25, 9425–9433.

Sheela, K., Nath, K.G., Vijayalakshmi, D., Yankanchi, G.M. and Patil, R.B. Proximate composition of underutilized green leafy vegetables in Southern Karnataka. J. Hum. Ecol., 2004, 15, 227–229.

Nahak, G. and Sahu, R.K. Free radical scavenging activity of multi-vitamin plant (Sauropus androgynus L. Merr) Researcher, 2010, 2, 6–14.

Ching, L.S. and Mohamed, S. Alpha tocopherol content in 62 edible tropical plants. J. Agric. Fd. Chem., 2001, 49, 3101–3105.

Padmavathi, P. and Rao, M.P. Nutritive value of Sauropus androgynus leaves. Plant Fds Hum. Nutri., 1990, 40, 107–113.

Luten, J., Crews, H., Flynn, A., Dael, P.V., Kastenmayer, P., Hurrel, R., et al. Interlaboratory trial on the determination of the in vitro iron dialyzability from food. J. Sci. Fd. Agric., 1996, 72, 415–424.

AOAC Official methods of analysis. Estimation of thiamine in foods by fluorometry. Method No. 942.23, Chapter 45,17th Edition, AOAC Int., 2000.

AOAC Official methods of analysis. Riboflavin in foods and vitamin preparations. Method No. 970.65; Chapter 45, 18th Edition, AOAC Int., 2006.

Tyler, T.A. and Gonzale, J.A. Liquid chromatographic determination of total niacin in beef, semolina and cottage cheese. J. AOAC Int., 1990, 73, 467–469.

Veda, S., Kamath, A., Platel, K., Begum, K. and Srinivasan, K. Determination of bioaccessible β-carotene from green leafy and yellow-orange vegetables by in vitro procedures. Mol. Nutr. Fd. Res. 2006, 50, 1047–1052.

Zaspel, B.J. and Csallany, A.S. Determination of α-tocopherol in tissues and plasma by HPLC. Anal. Biochem. 1983, 130, 146–150.

Narasimhan, S. and Shanta, M. Spectrophotometric method for estimation of alkaloids precipitable with Dragendorff's reagent in plant materials. J. AOAC Int., 2003, 86, 1124–1127.

Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, 2012.