Diversity and utilization of indigenous vegetables in 10 provinces in the Philippines

Indigenous vegetables (IVs) lend themselves perfectly to the burgeoning trend towards naturally sourced nutritional supplements, organic agriculture, paleo diet, health and wellness. They are the main inexpensive and natural sources of minerals, vitamins, fiber, and in some cases proteins, that staple foods cannot adequately provide. Despite this, IVs have remained underutilized and under-researched owing to the lack of information about their potential uses and importance. There is, instead preferential emphasis on this production, marketing and consumption of high-value vegetables at the expense of indigenous vegetables which are considered by consumers as inferior to the former. This study was conducted from January to December 2018. It documented the diversity and utilization of indigenous vegetables in 10 provinces (Ilocos Norte, Ilocos Sur, La Union, Camarines Sur, Quezon, Iloilo, Capiz, South Cotabato, Davao del Sur, and Bohol [Philippines]) using focus group discussion, ocular and market surveys and actual cooking of native dishes utilizing these IVs. The ten most utilized IVs were: Basella alba, Cajanus cajan, Corchorus olitorius, Ipomoea batatas, Ipomoea aquatica, Manihot esculenta, Moringa oleifera, Musa spp., Psophocarpus tetragonolobus and Bambusa spp. Some lesser known yet notable IVs are Allium cepa cv aggregatum, Allium sativum, Amorphophallus spp., Annona muricata, Cocos nucifera, Crassocephalum crepidioides, Gnetum gnemon, Gliricidia sepium, Lablab purpureus, Mangifera spp, Mollugo verticillata, Momordica cochinchinensis, Nusturtium officinale, Solanum aethiopicum and Telosma procumbens. The most common cooking preparations documented were dinengdeng (clear soup) or its variants, ginataan (cooked with coconut milk), ensalada (salad), pakbet or its variants and ginisa (stir fry). These IVs offer vitamins A and C, calcium and phosphorus in amounts that can potentially meet the average daily requirement of a 10-to 12-year-old child, thereby offering a healthier, more readily available and less costly alternative to high value vegetables sold in commercial markets.