Potential and Transformation of Indigenous Floral Foods in Africa: What Research Tells Over the Past Two Decades (2000–2022)

Table 1

Per 100 g proximate composition of some exotic and indigenous vegetables.

Vegetable	Proximate composition (a g/100 g), but energy is measured in kJ
	Moisture	Protein	Ash (g)	Carbohydrate	Fat	Crude fiber	Energy	Author
Spinacia oleracea	6.7 ± 0.07 g	2.99 ± 0.4	6.61 ± 0.4	75.5 ± 0.07		4.6 ± 0.4	334.04 ± 0.8	Agarwal et al. [68]
Green cabbage	91.29 ± 4.29	0.92 ± 0.03	0.69 ± 0.01	4.13 ± 0.14	0.02 ± 0.01	2.95 ± 0.11	–	Ashfaq et al. [69]
Amaranthus caudatus	10.50 ± 0.04	13.4 ± 0.2	2.89 ± 0.01	55.30 ± 0.7	6.43 ± 0.09	11.30 ± 0.5	–	Nascimento et al. [70]
Talinum triangulare	6.73 ± 0.02	19.97 ± 0.02	8.03 ± 0.05	53.99 ± 0.05	0.34 ± 0.01	8.97 ± 0.02	1.57 ± 0.05	Jimoh et al. [71]
Wahlenbergia undulata	80	5	2.05	12.8	0.3	1.33	75	Odhav et al. [40]
Tiger nut	8.50%	5.08%	2.23%	45.73%	30.01%	14.80%		Bazine and Arslanoğlu [72], Gambo and Da’u [73], and Kizzie-Hayford et al. [74]
Cleome monophyla	88	5	3.01	03.40	0.7	2.14	39	Odhav et al. [40]
Momordica balsamina	85	5	2.07	6.82	0.5	2.75	53	Odhav et al. [40]
Vernonia amygdalina	9.32 ± 0.67	22.81 ± 0.17	16.65 ± 0.09	38.03 ± 0.06	4.34 ± 0.04	18.17 ± 0.06		Usunobun and Ngozi [75]
Aponogeton distachyos	89.9	1.3	0.8	3.5	0.2	3.1	160.0	Pieterse et al. [76]

Note. n.d, not determined. Author’s composed (2023) from different sources as reference in Table 1.