LAUSR

Abstract The chemical composition of three lucerne (Medicago sativa L.) cultivars (‘SA Standard’, ‘WL711’ and ‘WL525’) were compared to spinach beet (Beta vulgaris var. cicla L.), a familiar leafy vegetable (as control), in order to establish its potential as an alternative green leafy vegetable for human consumption. The degrees Brix, macro- and micro-minerals, protein, amino acids, dry matter, moisture, ash, fat, fibre, carbohydrates and energy contents were determined. The protein content of the cooked ‘SA Standard’ and ‘WL525’ lucerne cultivars had significantly (p