A Review on Nutritional Composition, Phytochemical Properties, and Food Security Potential of Leafy Wild Edible Plants

Abstract

Green and wild leafy vegetables are important components of traditional diets and accessible sources of nutrients, phytochemicals, and culturally significant food resources. This review summarises information on the nutritional composition, phytochemical properties, antioxidant potential, anti-nutritional factors, traditional utilisation, and food security relevance of leafy wild edible plants. The manuscript indicates that these vegetables may provide proteins, dietary fibre, vitamins, minerals, essential amino acids, and bioactive compounds such as phenolics, flavonoids, tannins, saponins, alkaloids, and glycosides. Reported examples show wide variation in nutrient composition among species and regions, including differences in protein, fibre, iron, calcium, vitamin C, and β-carotene contents. Phenolic compounds are associated with antioxidant activity, although the magnitude of this activity depends on plant species, extraction methods, and analytical conditions. Anti-nutritional constituents, including tannins, oxalates, phytates, saponins, alkaloids, nitrates, and cyanogenic glycosides, are discussed as factors that may influence nutrient bioavailability, while conventional processing methods such as boiling, blanching, soaking, fermentation, drying, and cooking may reduce their levels. Beyond nutrition, leafy wild edible plants contribute to dietary diversification, rural livelihoods, biodiversity conservation, and preservation of traditional knowledge. The review also recognises their relevance during seasonal food scarcity and in communities where cultivated vegetables may be less accessible. Overall, the manuscript emphasises the need for systematic nutritional evaluation, phytochemical profiling, conservation, sustainable cultivation, value addition, and responsible integration of these plants into food and nutrition systems.