Indigenous vegetables are vital for enhancing food security and nutrition due to their climatic resilience and rich micronutrient content. This study assessed their contribution to household food security and micronutrient adequacy for pregnant and lactating women (18–40 years) and children (1–5 years) in Gutu district, Zimbabwe. A multistage sampling method was used to select four hundred households from ten wards. Data was collected using a questionnaire and analyzed using SPSS version 21, with one-way ANOVA (p < 0.05) comparing consumption patterns among household demographic characteristics. Nine indigenous vegetable species were identified. The most consumed were Cucurbita maxima (Muboora; 98.2%) and Cleome gynandra (Nyevhe; 93.8%), while the least consumed were Cucumis anguria (Muchacha; 8.0%), Cleome monophylla (Musemwasemwa; 5.0%), and Chenopodiu, album (Mubvunzandadya; 3.1%). Consumption was significantly influenced by the participant’s source of income and education level. Primary drivers for consumption were availability (77.3%) and affordability (67.2%). Nutritionally, these vegetables contributed 30% to 80% of the recommended iron and vitamin C intake for pregnant and lactating women. For children (1–5 years), Amaranthus hybridus (Mowa) and Bidens pilosa (Mutsine) could supply over 60% of the reference intake for iron, phosphorus, and calcium. Seasonal availability and taste preferences were key consumption barriers. The study concludes that indigenous vegetables hold significant potential to improve food security and micronutrient supply in Gutu district.
Nyoka et al. (Tue,) studied this question.
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