The prevalence and nutritional value of some Kenyan indigenous leafy vegetables from three locations of Machakos district

A survey was carried out to determine the locally available leafy vegetables in three locations of Machakos District, Kenya. The most common vegetables were analyzed for vitamin C, beta‐carotene calcium, iron and oxalate. Consumption of wild and semi‐wild leafy vegetables was found to be common in the three locations especially during the dry seasons. Results of laboratory analyses revealed high levels of beta‐carotene and vitamin C, and iron, and moderate levels of the mineral calcium, in the majority of the vegetables. Most vegetables were found to satisfy more than 100% of the daily requirements for vitamins A and C and more than 50% of the mineral calcium for an adult male. Three of the vegetable species analyzed had high levels of oxalate.

Key words:

• Indigenous leafy vegetables
• Machakos district
• vitamin C
• beta‐carotene
• calcium
• iron and oxalate