Role of wild foods in African diet (journal)

Dietary contribution of Wild Edible Plants to women’s diets in the buffer zone around the Lama forest, Benin – an underutilized potential

Rural populations in developing countries face food insecurity and malnutrition despite being surrounded by extraordinary biodiversity. This study assessed the contribution of Wild Edible Plants (WEPs) to diets of women living in southern Benin. A survey was carried out on 120 women, covering their knowledge and consumption of WEPs. Contribution of WEPs to total dietary intake was low due to infrequent use and small portion sizes. The highest nutrient contributions of WEPs measured were for copper (13.9 %) and iron (4.6 %) but the women had intake values below the Estimated Average Requirements for these elements - copper 65% and iron 91%. Women’s dietary diversity was significantly higher among WEP consumers than non-consumers, mainly due to higher consumption of dark green leafy vegetables. WEPs were less consumed as a replacement for other foods but rather as a complement to the diet.