DUE TO the availability of rich soil in the various regions of the Philippines, a diverse species of indigenous vegetables can still be found thriving in many areas of the country.
Because of this, indigenous vegetables are now being documented in a project being implemented by the University of the Philippines Los Baños (UPLB).
It is funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD).
The team of Professor Nestor C. Altoveros of the Institute of Crop Science, College of Agriculture and Food Science of the UPLB, documented various indigenous vegetables in the different parts of the country to discover how Filipinos utilize them as food.
A total of 104 indigenous vegetables have so far been identified in Ilocos Norte, Ilocos Sur, Capiz, Iloilo, and South Cotobato, while another 55 plant species are for verification.
The team has also collected 73 literatures from various sources and found that more than 208 species belonging to 100 genera are indigenous and are being utilized as food in the Philippines.
The collected information is stored in two database management systems developed by the team consisting of primary and secondary data in production, conservation, utilization, and national and local literatures on indigenous vegetables.
The outputs of the project will contribute to one of the goals of DOST-PCAARRD’s Industry Strategic S&T Program (ISP) for vegetables, which is to increase consumption of healthy and safe vegetables in the country.
Meanwhile, a national nutrition survey conducted by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) found that vegetables only comprise 12.8 percent of total household consumption, and only 3.9 percent of this represents the consumption of green leafy and yellow vegetables.
Vegetables are valued not only for their contribution of fiber to the diet, but also for their nutrient content.
Green leafy and yellow vegetables are rich in iron, vitamin A, vitamin C, calcium, and other micronutrients, the FNRI said.
The FNRI’s Nutritional Guidelines for Filipinos not only recommends the eating of a variety of foods everyday but also the consumption of more vegetables and fruits so that Filipinos can get the essential vitamins, minerals, and fiber needed for the regulation of body processes.
Like for instance saluyot, which is one of the most nutritious vegetables in the Philippines, is described by the FNRI-DOST as the source of health and beauty of Egyptian royalty, including Cleopatra, due to its high antioxidant activity that can reduce the appearance of wrinkles and fine lines in the face and body.
Earlier, a project was launched the promotion of at least 10 indigenous Philippine vegetables.
These include the alugbati (Basella alba), ampalaya (bitter gourd), himbabao (Allaeanthus luzonicus), kulitis (Amaranthus), labong (bamboo shoots), upo or bottle gourd (Lagenariasiceria), malunggay (Moringa), pako (fiddlehead), saluyot (Corchorus), and talinum (Talinum triangulare).
It is now the proper time to look back and provide a place for indigenous vegetables on our dining tables for our health and well-being. (jaypeeyap@ymail.com/PN)
