Nutritional value of six wild edible plants traditionally used as vegetables in Morocco

Abstract

Wild edible plants are used in various traditional dishes in rural areas. The present study aims to determine the nutritional value and chemical composition of six wild edible plants (Nasturtium officinale, Malva sylvestris, Portulaca oleracea, Silene vulgaris, Scolymus hispanicus, and Emex spinosa) commonly consumed in the Al- Haouz region of Morocco. Moisture, proteins, and ashes contents were analyzed according to the official Association of the Official Analytical Chemists Methods (AOAC) and fats content was determined by the Mojonnier method. The results revealed that these wild edible plants are rich sources of carbohydrates and proteins, while they had revealed low amounts of fats. The highest values of total carbohydrates, fat, and ash were found in Emex spinosa, Malva sylvestris, and Silene vulgaris. Finally, these wild edible plants seem to be important nutritional resources that should be valued to promote rural areas and conserve the gene pool that is threatened due to domestication.