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This study investigates the chemical composition and phytochemical constituents of onion (Allium cepa), garlic (Allium sativum), and ginger (Zingiber officinale). The results reveal that these plants are rich in moisture and carbohydrates, with varying levels of proteins, fats, and minerals, highlighting their nutritional value. The study also identifies the presence of several phytochemicals, indicating potential health benefits associated with their consumption.

Author

winhtethtetmoe2

Language

EN