Nutritive Evaluation of Medicinal Plants being used as Condiments in South Asian Region

Interest in medicinal plants as a re-emerging health aid is gaining more importance day by day due to modern concepts like healing naturally, functional foods and the bio-prospecting of new plant-derived drugs. Based on current research and financial investments, medicinal plants will, seemingly, continue to play an important role as an important health aid. In this regard present study was undertaken to determine the mineral contents and proximate composition of fourteen plants extensively used as condiments in the diet of people of South Asian region to evaluate their nutritive value. Medicinal plants contain high proportion of Na (1711.21 ± 14.49 – 7510.80 ± 20.01 mg/ Kg), K (11.74 ± 1.02 – 9462.12 ± 17.25 mg/ Kg), total carbohydrate (54.13 – 77.79 %) and cellulose (65.11 ± 2.45 – 85.23 ± 2.95 %). Low levels of Li (1.10 ± 1.49 – 15.06 ± 2.31 mg/ Kg), Cu (20.90 ± 2.14 – 41.45 ± 2.45 mg/ Kg), Co (8.45 ± 1.03 – 85.40 ± 2.52), Mn (0.8 ± 0.01 – 9.55 ± 0.46 mg/ kg) and Pb (0.25 ± 0.11 – 1.98 ± 0.16 mg/ Kg) are present in these plant materials. All elemental analyses were performed using flame atomic absorption spectrophotometer (FAAS) except Na, K and Li, which were determined by flame photometric analysis. Tannin content in food condiments ranged from 0.15 ± 0.05 – 2.5 ± 0.14 mg/ g. All materials were low in, moisture (0.75 ± 0.26 – 10.60 ± 0.87 %) and ash (2.14 ± 0.26 – 15.01 ± 0.75 %) contents. Significant differences were observed in the amounts of Ni (1.70 ± 0.94 – 27.40 ± 3.17 mg/ Kg), Ca (413.80 ± 14.18 – 1930.80 ± 14.02 mg/ Kg), Mg (97.00 ± 7.49 – 157.95 ± 8.49 mg/ Kg), Crude proteins (3.13 ± 0.95 – 19.94 ± 1.26 %) and Lipids (5.11 ± 1.67 – 25.48 ± 1.21 %) present in different plant materials. However, all condiments are energy rich materials (335.29 – 493.07 Kcal/ 100g). Results of present study could be very helpful to design daily dietary intake of food condiments of individuals to fulfill daily intake limits.