Traditional non-leafy vegetables is an inseparable component of the dietary and healthcare practices of Bodo community of Assam. These indigenous food resources possess a significant nutritional and therapeutic potential, however their scientific and Ayurvedic documentation remains limited. This review aims to evaluate the nutritional composition, therapeutic properties and Ayurvedic perspectives. A comprehensive review of published literature was conducted using ethnobotanical surveys, scientific databases and classical Ayurvedic texts. Information regarding nutritional constituents, active phytochemicals, traditional uses, pharmacological activities and ayurvedic attributes was collected and critically analyses. The reviewed vegetables were found to be rich source of carbohydrates, dietary fibre, vitamins, minerals and bioactive compounds with antioxidant, anti-inflammatory, antidiabetic, antimicrobial and hepatoprotective properties. Ayurvedic interpretation revealed that many of these vegetables possess qualities for maintaining doshic balance and promoting overall health. The findings highlight the importance of Bodo traditional vegetables as functional foods with considerable nutritional and therapeutic value. Integration of indigenous knowledge with Ayurvedic principles and modern nutritional science may contribute to dietary diversification, preventive healthcare and preservation of traditional food resources. Further phytochemical and clinical studies are needed to validate their health promoting potential.
2Prof. (Dr.) Khagen Basumatary *1Dr. Jahangir Khan (Wed,) studied this question.