Department of Biology

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Henrik Balslev

Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand

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Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand. / Punchay, Kittiyut; Inta, Angkhana; Tiansawat, Pimonrat et al.

In: Foods, Vol. 9, No. 12, 1748, 12.2020.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

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Punchay K, Inta A, Tiansawat P, Balslev H, Wangpakapattanawong P. Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand. Foods. 2020 Dec;9(12):1748. doi: 10.3390/foods9121748

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Punchay, Kittiyut ; Inta, Angkhana ; Tiansawat, Pimonrat et al. / Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand. In: Foods. 2020 ; Vol. 9, No. 12.

Bibtex

@article{758f2eead4a942de8ac8c80509caa774,
title = "Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand",
abstract = "Wild food plants are commonly used in the traditional diets of indigenous people in many parts of the world, including northern Thailand. The potential contribution of wild food plants to the nutrition of the Karen and Lawa communities remains poorly understood. Wild food plants, with a focus on leafy vegetables, were ranked by the Cultural Food Significance Index (CFSI) based on semi-structured interviews. Twelve wild plant species were highly mentioned and widely consumed. The importance of the wild vegetables was mainly related to taste, availability, and multifunctionality of the species. Their contents of proximate and minerals (P, K, Na, Ca, Mg, Fe, Mn, Zn, and Cu) were analyzed using standard methods. The proximate contents were comparable to most domesticated vegetables. The contents of Mg (104 mg/100 g FW), Fe (11 mg/100 g FW), and Zn (19 mg/100 g FW) in the wild leafy vegetables were high enough to cover the daily recommended dietary allowances of adults (19-50 years), whereas a few species showed Mn contents higher than the tolerable upper intake level ( > 11 mg/100 g edible part). The wild leafy vegetables, therefore, are good sources of minerals and we recommend their continued usage by indigenous people. Further research on these wild leafy vegetables' contents of antioxidants, vitamins, heavy metals, anti-nutrient factors, and food safety is recommended.",
keywords = "ethnobotany, food analysis, indigenous food, micronutrients, nutrition, WOODY PLANT DIVERSITY, AGED 1-6 YEARS, TRADITIONAL KNOWLEDGE, NUTRITIONAL-STATUS, NORTHERN THAILAND, EDIBLE FLOWERS, FOOD, ANTINUTRIENT, HOMEGARDENS, FORESTS",
author = "Kittiyut Punchay and Angkhana Inta and Pimonrat Tiansawat and Henrik Balslev and Prasit Wangpakapattanawong",
year = "2020",
month = dec,
doi = "10.3390/foods9121748",
language = "English",
volume = "9",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "12",

}

RIS

TY - JOUR

T1 - Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand

AU - Punchay, Kittiyut

AU - Inta, Angkhana

AU - Tiansawat, Pimonrat

AU - Balslev, Henrik

AU - Wangpakapattanawong, Prasit

PY - 2020/12

Y1 - 2020/12

N2 - Wild food plants are commonly used in the traditional diets of indigenous people in many parts of the world, including northern Thailand. The potential contribution of wild food plants to the nutrition of the Karen and Lawa communities remains poorly understood. Wild food plants, with a focus on leafy vegetables, were ranked by the Cultural Food Significance Index (CFSI) based on semi-structured interviews. Twelve wild plant species were highly mentioned and widely consumed. The importance of the wild vegetables was mainly related to taste, availability, and multifunctionality of the species. Their contents of proximate and minerals (P, K, Na, Ca, Mg, Fe, Mn, Zn, and Cu) were analyzed using standard methods. The proximate contents were comparable to most domesticated vegetables. The contents of Mg (104 mg/100 g FW), Fe (11 mg/100 g FW), and Zn (19 mg/100 g FW) in the wild leafy vegetables were high enough to cover the daily recommended dietary allowances of adults (19-50 years), whereas a few species showed Mn contents higher than the tolerable upper intake level ( > 11 mg/100 g edible part). The wild leafy vegetables, therefore, are good sources of minerals and we recommend their continued usage by indigenous people. Further research on these wild leafy vegetables' contents of antioxidants, vitamins, heavy metals, anti-nutrient factors, and food safety is recommended.

AB - Wild food plants are commonly used in the traditional diets of indigenous people in many parts of the world, including northern Thailand. The potential contribution of wild food plants to the nutrition of the Karen and Lawa communities remains poorly understood. Wild food plants, with a focus on leafy vegetables, were ranked by the Cultural Food Significance Index (CFSI) based on semi-structured interviews. Twelve wild plant species were highly mentioned and widely consumed. The importance of the wild vegetables was mainly related to taste, availability, and multifunctionality of the species. Their contents of proximate and minerals (P, K, Na, Ca, Mg, Fe, Mn, Zn, and Cu) were analyzed using standard methods. The proximate contents were comparable to most domesticated vegetables. The contents of Mg (104 mg/100 g FW), Fe (11 mg/100 g FW), and Zn (19 mg/100 g FW) in the wild leafy vegetables were high enough to cover the daily recommended dietary allowances of adults (19-50 years), whereas a few species showed Mn contents higher than the tolerable upper intake level ( > 11 mg/100 g edible part). The wild leafy vegetables, therefore, are good sources of minerals and we recommend their continued usage by indigenous people. Further research on these wild leafy vegetables' contents of antioxidants, vitamins, heavy metals, anti-nutrient factors, and food safety is recommended.

KW - ethnobotany

KW - food analysis

KW - indigenous food

KW - micronutrients

KW - nutrition

KW - WOODY PLANT DIVERSITY

KW - AGED 1-6 YEARS

KW - TRADITIONAL KNOWLEDGE

KW - NUTRITIONAL-STATUS

KW - NORTHERN THAILAND

KW - EDIBLE FLOWERS

KW - FOOD

KW - ANTINUTRIENT

KW - HOMEGARDENS

KW - FORESTS

U2 - 10.3390/foods9121748

DO - 10.3390/foods9121748

M3 - Journal article

C2 - 33256047

VL - 9

JO - Foods

JF - Foods

SN - 2304-8158

IS - 12

M1 - 1748

ER -