Nutritional Profile of Some Edible Plants from Mexico

Five samples of Chaya (Cnidoscolus chayamansaL.) and other edible plants widely consumed in Mexico for their nutritional and medicinal properties were analyzed for proximate components, selected minerals and vitamins, and essential amino acids. Protein in these plants (mostly leaves) ranged between 20.0 and 36.2% (dry weight basis) and showed a good amino acid profile. Dietary fiber values ranged between 23.1 and 41.8% (dry weight basis), but this fiber was essentially all insoluble fiber. These plant materials contained significant amounts of calcium, potassium, magnesium, riboflavin, and niacin; other minerals and vitamins were also present in appreciable amounts. Because of this nutritional profile, these materials make a significant dietary contribution. They also have potential for use in functional foods.