Indigenous food systems of the Garo Hills of Meghalaya: nutritional composition and potential health benefits of traditional green leafy vegetables

Indigenous food systems play a vital role in sustaining dietary diversity and nutritional security among tribal populations, yet their contributions remain inadequately documented. This study aimed to evaluate the nutritional composition and potential health benefits of traditional green leafy vegetables (GLVs) within the indigenous food system of the Garo Hills, Meghalaya. Participatory rural appraisal techniques, including focus group discussions and four-cell analysis, were employed in two tribal villages to identify culturally significant GLVs and document associated traditional knowledge.

What the research examined

A total of 20 GLVs were recorded, of which 10 were selected for detailed nutrient and phytochemical analysis using standard methods. The results revealed significant variation ( p ≤ 0.05) in nutrient composition among species, with several GLVs exhibiting high levels of protein, iron, calcium, and dietary fiber. Additionally, substantial concentrations of phenolics, flavonoids, and vitamin C indicate strong antioxidant potential.

What the findings mean

These properties suggest a role in reducing oxidative stress and addressing micronutrient deficiencies linked to conditions such as anemia, diabetes, and hypertension. The findings highlight the dual nutritional and functional significance of indigenous GLVs and underscore the importance of integrating traditional knowledge with scientific validation. Strengthening indigenous food systems through the promotion of these vegetables may contribute to improved nutrition security, health outcomes, and sustainable food systems.

Study authors: Nongthombam S, Marak NR, Devi CB, Marak CRN, Kumar P, Singh N, Das P.. This report is based on the openly licensed abstract and source record and has been formatted for newsroom reading.