Nutritional composition, bioactive compounds and antioxidant potentiality of some indigenous vegetables consumed in Bangladesh.

Food and nutrition security are essential for accomplishing sustainable development goals, and a growing population requires various food sources to address hunger and nutrition. Indigenous vegetables are nutritious, healthy, and adaptable to local conditions, making them a potential food and nutrition security resource. Thus, this study aimed to evaluate the nutritional richness of indigenous vegetables by comparing the nutritional content of commonly grown indigenous vegetables like Chenopodium album (Bathua), Coccinia grandis (Telakucha), Amaranthus viridis (Shaknotey), Moringa oleifera (Shojne), Alternanthera philoxeroides (Malancha), and Xanthium strumarium (Ghagra) to BARI Lalshak-1 (Amaranthus tricolor). Shojne violet had the highest lightness (L*), directions (b*), and chroma (c*) of 43.50, 23.69, and 25.02, respectively and telakucha had the highest luminosity (h°) of 114.11. Shaknotey had more moisture (88.97 %) than bathua green (66.62 %) or ghagra (72.55 %). Ghagra had the most chlorophyll a (1.11 mg/g), b (0.65 mg/g), total chlorophyll (2.04 mg/g), ascorbic acid (22.0 mg/100 g), and flavonoids (50.1 mgQE/100 g). Bathua red had significant levels of anthocyanin, carotenoids, and strongest antioxidant activity (IC50 value): 42.9 µg/g, 0.24 mg/g, and 12.4 µg/mL, respectively. Shojne green and telakucha were found rich in phenolic content (136.0 mgGAE/100 g) and β-carotene (2.05 mg/100 g), respectively. Moreover, the studied indigenous vegetables were rich in minerals, potassium, calcium, magnesium, and iron, with a very high K content (49.4-79.4 mg/g). Correlation matrix and PCA showed that ghagra, shojne, and bathua species were nutritionally superior to others. Therefore, the current findings suggest that ghara, shojne and bathua can become a nutrient-rich indigenous vegetable and improve human nutrition.