β-carotene losses due to handling and cooking in Kenyan leafy vegetables connote no comparative nutritional superiority over kales.

African leafy vegetables (ALVs) are known to be high in β-carotene content and are preferred over kales due to this nutritional superiority. Ten different vegetables were collected from farm and market locations and analyzed for β-carotene content. Cooked vegetables (in single or in combination) as well as solar dried samples were prepared by the community members in the study area in the usual way and without any instruction or conditions given.