Nutritional, antioxidant and dietary potential of some traditional leafy vegetables used in ethnic culinary preparations

Abstract

Various ethnic communities in India rely on traditional leafy vegetables (TLVs) for nutritional requirements. They are an important part of ethnic culinary preparations and form the basis of traditional food systems across communities. The TLVs are often collected from the wild and the culinary preparations change seasonally. The ethnic culinary preparations based on TLVs also form the basis of cultures and represent bicultural diversity of a region. In this backdrop, this study was designed to investigate the importance of TLVs for a family of two adults and 2 children using daily required nutrient intake (DRNI). In this study, we analyzed proximate composition, minerals, and antioxidant components of five TLVs namely Alternanthera brasiliana, A. sessilis, Amaranthus dubius, Cyathula prostrata and Euphorbia hirta which are important part of ethnic culinary preparations for the tribes residing in the foothills of Western Ghats, India. The results of this study reported the highest moisture (8.424%), crude fat (4.43%), vitamin C (59.44 AsA and 30.72 DHA mM/g FW), polyphenol (348.84 mg GAE/g DW) and free radical scavenging activity (lowest IC50 value) in E. hirta. The crude fiber was highest in C. prostrata leaves (10.41%) whereas total crude protein and carbohydrate levels in all samples were found in the range of 13–23% and 43–54%, respectively. Elemental quantification using ICP-OES shows that the leaves of A. brasiliana, A. sessilis, A. dubius and C. prostrata are rich in K, Ca, Mg and Mn. A. dubius recorded the highest flavonoid content (10.48 mg QE/g DW). DRNI estimates of the TLVs show positive dietary contribution to a family with 2 adults and 2 children. Therefore, it is concluded that the TLVs that are a part of ethnic cuisines among the tribal communities are an important source of vitamins, proteins, antioxidant components and micronutrients. Identification of nutrient dense locally available TLVs and their supplementation with the staple foods can help reduce the burden of increasing malnutrition and undernutrition among the poorer and tribal communities of India and other developing countries that are facing issues of food security.