Nutritional Properties of Wild Edible Plants with Traditional Use in the Catalan Linguistic Area: A First Step for Their Relevance in Food Security
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Area
2.2. Databasing and Data Selection
2.3. Nutritional Databasing and Data Selection
3. Results and Discussion
3.1. Nutritional Properties and Requirements
3.2. Plants Involved in Traditional Food Preparations
- Starter: Portulaca oleracea salad;
- Main: rice with Silene vulgaris and other vegetables;
- Dessert: Arbutus unedo pie.
3.3. Nutritional Comparison between Wild and Crop Plants
3.4. WFPs as Folk Functional Foods
3.5. Food Securtiy and Safety Precaution
4. Concluding Remarks
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Nutrient | Taxa | Nutritional Value per 100 g (% of Dietary Reference Intake) [41] |
---|---|---|
Dietary fiber | Satureja hortensis L. | 45.7 g (182.8%) |
K | Allium roseum L. | 1530 mg (43.8%) * |
Na | Capparis spinosa L. | 2960 mg (197.3%) |
Ca | Urtica urens L. | 4421 mg (442.1%) * |
Fe | Salvia officinalis L. | 84 mg (600%) |
Mg | Satureja hortensis L. | 377 mg (100.5%) |
Mn | Urtica urens L. | 10,400 μg (63,466.6%) * |
Cu | Chondrilla juncea L. | 430 μg (430%) |
P | Pinus pinea L. | 650 mg (92.8%) |
Zn | Corylus avellana L. | 2500 μg (16,666.6%) |
Vitamin A | Anethum graveolens L. | 7720 IU (28.5%) |
Vitamin B1 | Coriandrum sativum L. | 239 μg (21.7%) |
Vitamin B2 | Plantago major L. | 300 μg (21.4%) |
Vitamin B3 | Coriandrum sativum L. | 2130 μg (13.3%) |
Vitamin B6 | Carum carvi L. | 360 μg (25.7%) |
Vitamin B9 | Allium ampeloprasum L. | 327 μg (81.8%) |
Vitamin C | Allium roseum L. | 1523 mg (1904%) * |
Vitamin E (tocopherol equivalents) | Artemisa absinthium L. | 2740 mg (18,267%) * |
Vitamin K | Rorippa nasturtium-aquaticum L. | 250 μg (333.3%) |
Traditional Preparation | Synthetic Recipe Explanation | Researched Plants Involved |
---|---|---|
Cake | Basic preparation of the cake with flour, butter or olive oil and water (and sugar or salt depending on the kind of cake), and addition of the plant inside or on the surface | Fragaria vesca L., Papaver rhoeas L., Silene vulgaris L. |
Condiment | Used to season a salad, a fritter, a pizza or a meat or fish roast or stew | Laurus nobilis L., Origanum vulgare L. |
Fritter | Put in batter and fried in olive oil, with salt or sugar depending on the use as meat dishes’ complement or as a dessert | Sambucus nigra L. |
Omelette | Slightly fried in olive oil or sauté, mixed with eggs, and fried in olive oil | Borago officinalis L. |
Preserve | Cooked in sugar, preserved in brine or preserved in vinegar | Arbutus unedo L., Foeniculum vulgare Mill., Rubus ulmifolius Schott. |
Salad | Cleaned and seasoned with olive oil and sometimes salt and/or condiments | Molospermum peloponnesiacum L., Portulaca oleracea L. |
Soup | Boiled with water, in some cases with bread and an egg added at the end of the preparation | Mentha spicata L. |
Stew | Stewed with meat | Capparis spinosa L., Borago officinalis L. |
Sweet delicacy | Cleaned and directly consumed, often in the field just after collection | Arbutus unedo L., Celtis australis L., Fragaria vesca L., Rubus idaeus L., Rubus ulmifolius Schott. |
Vegetable | Boiled in water | Silene vulgaris L. |
Energy (kcal) | 2036.1 | |
Available carbohydrates (g) | 339.6 | |
Proteins (g) | 31.1 | |
Lipids (g) | 25.5 | |
Dietary fiber (g) | 117.9 | |
Main minerals | ||
K (mg) | 5285.1 | |
Na (mg) | 352.0 | |
Ca (mg) | 1165.8 | |
Fe (mg) | 14.4 | |
Mg (mg) | 434.9 | |
Main vitamins | ||
Vitamin B9 (μg) | 3700 | |
Vitamin C (mg) | 1585.2 | |
Vitamin E (tocopherol equivalents) (mg) | 28.9 | |
Vitamin K (μg) | 221.3 |
Taxon | Energy (kcal) | Available Carbohydrates (g) | Proteins (g) | Lipids (g) | Dietary Fiber (g) | K (mg) | Na (mg) | Ca (mg) | Fe (mg) | Mg (mg) | Vitamin A (IU) | Vit. B9 (μ g) | Vit. C (mg) | Vit. E (Tocopherol Equivalents) (mg) |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Allium ampeloprasum L. (wild) | 85 | 16.6 | 1.7 | 0.3 | 4.2 | 455 | 32.7 | 75.6 | 0.5 | 17.1 | - | 145 | 6.7 | 0.0 * |
Allium sativum L. (crop) | 119 | 23.4 | 5.7 | 0.4 | 2.1 | 446 | 53 | 25 | 1.3 | 23 | - | 3 | 22 | 0.1 |
Apium nodiflorum Koch (wild) | 21 | 1.2 | 1.6 | 0.4 | 2.7 | 165 | 244 | 152 | 1.8 | 28 | - | 125 | - | 2.6 |
Apium graveolens L. (crop) | 10 | 1.5 | 0.9 | 0.1 | 2 | 305 | 110 | 52 | 0.5 | 14 | 0.0 * | 36 | 8 | 0.2 |
Asparagus acutifolius L. (wild) | 40 | 3.5 | 2.4 | 0.6 | 4.8 | 585 | 18.5 | 54.1 | 0.7 | 36.6 | - | 217 | 37.8 | 83 |
Asparagus officinalis L. (crop) | 21 | 2.7 | 2.9 | 0.2 | 0.6 | 269 | 3 | 28 | 1.3 | 11 | - | 52 | 1.4 | 1.7 |
Beta vulgaris L. subsp. maritima (L.) Arcang. (wild) | 31 | 1.7 | 3.1 | 0.3 | 4.4 | 988 | 201 | 67.1 | 2.9 | 66.9 | - | 300 | 36.4 | 0.5 |
Beta vulgaris L. subsp. vulgaris (crop) | 21 | 2.7 | 2.1 | 0.2 | 1 | 378 | 170 | 80 | 2.3 | 81 | 0.2 | 14 | 35 | 0.0 * |
Cichorium intybus L. (wild) | 33 | 3.5 | 1.8 | 0.5 | 3.6 | 299 | 70.8 | 153 | 1.3 | 19.8 | - | 3253 | 19.7 | - |
Cihorium endivia L. (crop) | 12 | 1 | 1.6 | 0.2 | 2.6 | 327 | 14 | 55 | 1 | 12 | - | 0.2 | 10 | - |
Eruca vesicaria L. (wild) | 28 | 2.1 | 2.6 | 0.7 | 1.6 | 413 | 14.1 | 250 | 1.8 | 33.7 | - | - | 125 | - |
Eruca sativa Mill. (crop) | 25 | 3.6 | 2.6 | 0.6 | 1.6 | 369 | 27 | 160 | 1.5 | 47 | - | - | 15 | - |
Fragaria vesca L. (wild) | 32 | 7.7 | 0.6 | 0.3 | 2 | 153 | - | 16 | 0.4 | - | 3.3 | 240 | 58.8 | - |
Fragaria chiloensis L. (crop) | 27 | 5.5 | 0.6 | 0.3 | 1.6 | 152 | - | 21 | 0.4 | - | 2 | 0.1 | 57 | - |
Lactuca perennis L. (wild) | 32.4 | 4.4 | 2.7 | 0.4 | 6.5 | 440.8 | 47.4 | 331.1 | 3.3 | 31.6 | - | - | - | - |
Lactuca sativa L. (crop) | 16 | 1.7 | 1.4 | 0.4 | 1.5 | 234 | 22 | 40 | 0.6 | 10 | - | - | - | - |
Vaccinium myrtillus L. (wild) | 33 | 6.1 | 0.6 | 0.6 | 4.9 | 78 | 1 | 10 | 0.7 | 2.4 | 19 | - | 22 | 1.9 |
Vaccinium macrocarpon Aiton (crop) | 48 | 11.3 | 0.6 | - | 3 | 68 | 2 | 9 | 0.5 | 4 | 0.0 * | 1 | 20 | 0.3 |
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Casas, M.; Vallès, J.; Gras, A. Nutritional Properties of Wild Edible Plants with Traditional Use in the Catalan Linguistic Area: A First Step for Their Relevance in Food Security. Foods 2024, 13, 2785. https://doi.org/10.3390/foods13172785
Casas M, Vallès J, Gras A. Nutritional Properties of Wild Edible Plants with Traditional Use in the Catalan Linguistic Area: A First Step for Their Relevance in Food Security. Foods. 2024; 13(17):2785. https://doi.org/10.3390/foods13172785
Chicago/Turabian StyleCasas, Mar, Joan Vallès, and Airy Gras. 2024. "Nutritional Properties of Wild Edible Plants with Traditional Use in the Catalan Linguistic Area: A First Step for Their Relevance in Food Security" Foods 13, no. 17: 2785. https://doi.org/10.3390/foods13172785