Nutritional Composition, Mineral Profile, Bioactive Phytochemicals, and Antioxidant Activities of Selected Edible Weeds: A Comprehensive Analysis

Edible weeds are increasingly recognized as rich sources of bioactive phytochemicals and antioxidants, contributing to health benefits and playing important roles in traditional medicine and modern nutrition. This study evaluated the chemical composition, mineral content, and antioxidant properties of powdered forms of seven edible weeds from Bangladesh. Additionally, the health risks associated with trace elements in these weeds were assessed. Significant variations ( p < 0.05) in the chemical composition were observed, with moisture ranging from 7.02% to 13.64%, ash from 10.14% to 19.30%, protein from 7.05% to 13.95%, fat from 1.53% to 6.51%, carbohydrate from 58.81% to 76.73%, and energy values from 378.91 to 486.98 kCal/100 g. Phytochemical screening revealed notable amounts of ascorbic acid (21.53 to 156.66 mg/100 g), total chlorophyll (7.35 to 7.68 mg/100 g), total carotenoids (46.24 to 1973.72 mg/100 g), total phenolics (685.73 to 3046.67 mg GAE/100 g), and flavonoids (154.28 to 1973.72 mg CE/100 g). Antioxidant activities were strong, with DPPH radical scavenging activity values ranging from 58.15% to 72.77% and reducing power assay results from 6328.00 to 12298.23 mg TE/100 g. Although the weed powders contained substantial minerals, certain species showed high trace element accumulation, posing potential health risks. The findings highlight edible weeds as functional foods with significant bioactive substances and potent antioxidant properties. However, monitoring safety to mitigate health risks from trace elements is crucial. This study serves as a basis for developing dietary guidelines and exploring the commercial potential of edible weeds in food and pharmaceutical industries.