Legacy of the chameleon: Edible wild plants in the kingdom of Swaziland, Southern Africa. A cultural, ecological, nutritional study. Part IV ‐ nutritional analysis and conclusions

Abstract

This paper presents proximate analysis, protein and mineral values for 29 important wild plant species consumed in Swaziland. Leaf protein ranged from 1.30–7.50 %; the highest values were from the genera Grewia, Momordica and Pouzolzia. High calcium sources were Corchorus spp., Grewia spp. and Pouzolzia parasitica. Plants with a high iron concentration included Corchorus spp., Ipomoea sp. and Zantedeschia sp. Wild leaves were the main dietary accompaniment to maize porridge in 39 % of 133 meals analyzed. The traditional Swazi method for preparing leaf side‐dishes with cooking ash may remove vitamins of the B‐complex and ascorbic acid. Wild plants play an essential role in Swazi diet; more than 220 species are commonly consumed. Many plants are restricted ecologically to narrow ranges. The Highveld exhibited the greatest abundance of edible leaves; while the Lowveld had the greatest diversity of edible fruits. So‐called edible “weeds‐of‐agriculture” were most prominent in the Middleveld. Swazi schoolchildren have maintained their familiarity with, and use of, edible wild species. This is because attending modern schools necessitates walking long distances between ecological zones or boarding within an ecological zone different than the family residence. Edible wild plants should be considered a vital component of Swazi diet. They contribute to maintaining nutritional quality throughout the nation.