African leafy vegetables (ALVs) are mostly gathered from the wild, with few selected species
being cultivated, usually as part of a mixed cropping system in home gardens or smallholder …

Wild vegetables are a common and important source of food and nutrition in the rural areas
where they can be harvested from backyard gardens, animal houses or agricultural fields …

The promotion and consumption of indigenous vegetables could help mitigate food
insecurity and alleviate malnutrition in developing countries. In this respect, 17 accessions …

Spider plant (Cleome gynandra) is predominantly used as a traditional leafy vegetable
throughout Africa and is considered a rich natural source of essential nutrients such as …

In present study, 10 preferred traditional vegetables from Andaman and Nicobar Islands,
India, were analysed for nutritional profiles. Moisture content in their edible parts ranged …

Regular intake of sufficient amounts of certain dietary phytochemicals was proven to reduce
the incidence of noncommunicable chronic diseases and certain infectious diseases. In …

Purpose–The aim of this review is to focus on the potential utilisation of lucerne which could
contribute more effectively to human nutrition and food sustainability. It aims to explore a …

The economic potential of African leafy vegetables (ALVs) remains obscured by a poorly
developed value chain. This scoping review assembled and examined scattered knowledge …

This study was conducted to determine the mineral contents and some nutritional properties
of four wild edible plants (B ellevalia forniculata, B eta corolliflora, C altha polypetala and P …

Morogo (vegetables in Tswana) is a green leafy vegetable from the Amaranthaceae family
that can be harvested from wild growing or cultivated. The objective of this study was to …