Indigenous South African Food: Nutrition and Health Benefits

Abstract

Many populations around the world rely on indigenous plant materials as their primary source of nutrition. On the continent of Africa, many rural communities continue to gather, grow, and consume these food crops. In South Africa, there are numerous indigenous food crops, such as cereals, green vegetables, and various kinds of wild fruit. This review discusses the advantages of particular indigenous foods for nutrition and health. Current literature shows that indigenous foods possess vital macronutrients and have positive health benefits. Indigenous crops have the potential to provide options for long-term food security because they have been found to be more resistant to climate change. They might also present opportunities for new products. Literature also indicates that the benefits and value of these traditional foods are still not completely appreciated in South Africa and throughout Africa. The biggest obstacle to achieving these societal benefits is the lack of scientific information about the nutritional content, health benefits, efficient processing, and preserving technology of indigenous food. The potential value of the indigenous food system may be improved if its advantages were more properly investigated.