REVIEWING THE NUTRITIONAL AND PHARMACOLOGICAL IMPORTANCE IN COMMON VEGETABLES IN NIGERIA

REVIEWING THE NUTRITIONAL AND PHARMACOLOGICAL IMPORTANCE IN COMMON VEGETABLES IN NIGERIA

INTRODUCTION

Vegetables are herbaceous plants whose part or parts are used as a supplement or as the main diet. Aromatic, bitter, or tasteless (Edema, 1987).

Leafy vegetables, also known as potherbs, green vegetables, or salad greens, are plant leaves that are eaten as vegetables. They are sometimes accompanied by fragile petioles and shoots.

Nigeria is provided with a variety of extra vegetables, and different types are utilized for varied purposes by the various ethnic groups.

The pharmacological significance of leafy vegetables is concerned with the phytochemical component of a vegetable that determines its color and medicinal effect (Phytochemical Aspect), whereas the nutritional significance of leafy vegetables is concerned with the nutrients present in the leafy vegetables consumed, such as protein content, carbohydrate content, vitamin content, and so on.

Vegetables are consumed in a variety of ways, either as a main course or as a snack. The nutrient profile of leafy vegetables varies greatly, though they often contain protein or fat and vary in the quantity of vitamin A, vitamin K, and vitamin B, minerals, and carbohydrate. In comparison to starchy foods, leafy vegetables are low in carbohydrate.

Several studies have shown that adequate consumption of these vegetables is an important part of a healthy diet, and that a lack of fruits and vegetables is a risk factor for chronic diseases such as cancer, coronary heart disease, stroke, and cataract formation (Van Duyn and Pivonka, 2000). Scientific research suggests that eating vegetables on a regular basis can help prevent esophageal, stomach, pancreatic, bladder, and cervical cancer, and that a high-vegetable diet can help avoid 20% of most cancers (Crawford et al., 1994).

According to reports, gender, age, income, education, and family background, as well as health status, influence vegetable consumption (Wadle et al., 2000; Giskes et al., 2002). Because of their medicinal characteristics, several vegetables are also kept in reserves for the ill and convalescent. In Nigeria, most rural inhabitants rely on foraged leaves as their primary source of green vegetables. These vegetables are gathered at various stages of development and fed to humans as processed, semi-processed, or fresh, while live stock is normally fed fresh. Leafy vegetables are known to give flavor and taste to our food, as well as a significant amount of protein fiber, minerals, and vitamins (Oyenuga and Fetuga, 1975; Adewunmi, 1987). While the amount of nutrient constituents in Nigeria’s more commonly used leafy vegetable species has been studied to some extent (Kola, 2004), the lesser known region and local species have been virtually ignored. Lack of knowledge of the unique minerals and phytochemicals contained in a vast number of Nigeria’s native vegetable species is largely to blame for their under-exploitation, particularly in areas outside than the traditional locations where they are discovered and consumed.

This paper discusses the phytochemical and nutritional value of certain typical leafy greens consumed in Nigeria. It aims to raise awareness of the benefits of having these veggies in our diets.