Edible Weeds of India: Nutraceutical Potential and Cost-Effective Food Options

AIP, Amity University Uttar Pradesh, Lucknow Campus Uttar Pradesh

^* corresponding author: Silpi Chanda, AIP, Amity University Uttar Pradesh, Lucknow Campus; This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

India, renowned for its rich biodiversity, harbors a wide array of cultivated crops and wild weeds. Traditionally overlooked as agricultural waste, many weeds possess exceptional nutritional and medicinal value, positioning them as cost-effective alternatives for food and nutraceuticals. Edible weeds such as Amaranthus viridis Linn, Achyranthes aspera Linn, Chenopodium album Linn, Euphorbia hirta Linn, Portulaca oleracea Linn, and Taraxacum officinale are abundant in essential nutrients, including amino acids like lysine, valine, aspartic acid, and serine; vitamins K, B6, and E; and minerals such as iron, zinc, magnesium, and calcium. These plants are rich in bioactive compounds like alkaloids, flavonoids, phenolics, saponins, and terpenoids, contributing to their antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. Additionally, they demonstrate therapeutic potential in managing lifestyle diseases such as diabetes, cardiovascular disorders, and hypercholesterolemia, while offering wound-healing, diuretic, and immunomodulatory benefits. Incorporating edible weeds into rural and urban diets can enhance food security, improve nutrition, and reduce healthcare costs, aligning with sustainable agricultural practices. This study highlights the nutraceutical potential of edible weeds in India, emphasizing their role as affordable and nutritious food sources with significant health benefits.