ABSTRACT
There are many types of other non conventional green leafy vegetable which are grown and consumed locally but has not been explored nutritionally. These non conventional green leafy vegetables are not cultivated but they grow naturally near water and in the open space. The present study was conducted to evaluate the phyto-chemicals, anti oxidant and nutritional quality of the selected non conventional green leafy vegetables grown locally /wild in Himachal Pradesh using standard methods. Five non conventional green leafy vegetables i.e. Bharase, Fafru, Khokhuya, Bichu butti and Chu-nali were taken for the study. The parameters analysed were. Flavonoids, DPPH activity proximate constituents dietyary fiber and mineral content. The results revealed that there was variation in the physical characteristics of the all non conventional green leafy vegetables. Nutritional quality evaluation revealed that the Bichu butti (Utrica diocia) was more nutritious as it contained 3.46 per cent protein, 11.38 per cent carbohydrates, 2.20 per cent ash and also 62.92kcal/100gm energy on fresh weight bases as compared to other non conventional green leafy vegetables. DPPH (57.07%) and Flavonoids (9.04%) were maximum in Bichu butti followed by Chu-nali. Bharase contained higher amount of macro and micro elements.

ABSTRACT
Beet root (Beta vulgaris) is a rich source of Antioxidant and minerals including sodium, potassium, iron and magnesium. Beet root are low in calories value (about 45Kcal per 100g) and zero cholesterol. Food colour is the most important parameters improve food quality to a significant level. Beet root has several medicinal properties such as anti-hypertensive, anti-microbial, anti-inflammatory, hepato-protective, anti-cancer and diuretic. This study was conducted to improve the use of natural colorants in food and food products and also improve the nutritional quality of food. The chemical analysis of these study showed beet root have a phytochemical property. The present study was designed to evaluate phytochemical analysis and antibacterial activity of beet root and to provide a brief knowledge association with health benefits of beet. In conclusion, these results suggest that beet root have good phytochemical properties.

ABSTRACT
The impact of prebiotic on gut microbiota has been studied to varying extents, scarcely little importance is given for its effective utilisation to contribute their nutritional and health benefits to cure or manage diseases. Prebiotics compiles non-digestible fibres which serves as the nutrition for gut microbiota. Gut microbiota release biproducts in the intestine which are beneficial for animal as well as human health with different physiological impacts including diabetes, hypertension, obesity, hormonal brain axis, cancer etc. The present review is a comprehensive and an updated compilation of the available works on different plants with prebiotic properties. Due attention has been taken to cover the on-going trends and recent advances with a perspective vision and their holistic usages and beneficial applications in humans. The current study also shed light on production aspects of prebiotic plants which will enlighten farmers and producers for better economic growth.