Nutritional Composition and Safety of Indigenous Leafy Vegetables Consumed during Seasonal Food Insecurity in Vhembe District, South Africa

Seasonal food insecurity is a persistent public health challenge in the Vhembe District of South Africa. Indigenous leafy vegetables (ILVs) are widely foraged and consumed during lean periods, but a lack of comprehensive data on their nutritional composition and safety hinders their formal promotion in nutrition security strategies. This study aimed to determine the nutritional composition and assess the safety of the most frequently consumed wild edible leafy vegetables in the Vhembe District during periods of seasonal food scarcity. A cross-sectional design was used. Commonly consumed ILVs were identified through community focus group discussions. Samples were collected from local foraging sites. Proximate composition, mineral content, and vitamin levels were analysed using standard methods. Safety was evaluated by analysing anti-nutritional factors and microbial contamination. The analysed ILVs were rich sources of key micronutrients. One species provided over 25% of the recommended daily intake for iron per 100g serving. All vegetables contained substantial levels of beta-carotene and calcium. Anti-nutritional factors, such as oxalates, were present but within typical ranges for leafy vegetables. No significant hazardous microbial contamination was detected. Indigenous leafy vegetables consumed in the Vhembe District are nutrient-dense and, based on this analysis, safe for consumption. They provide significant amounts of critical micronutrients during periods of limited food access. Nutrition education programmes should promote the sustainable use of these ILVs. Further research should investigate their agronomic potential for cultivation to enhance availability beyond wild harvesting. food insecurity, indigenous leafy vegetables, nutritional analysis, food safety, South Africa, micronutrients This research provides empirical evidence on the nutritional quality and safety of specific indigenous vegetables, informing local dietary guidance and potential interventions for seasonal food insecurity.