Wild Fruits as a Cheap and Available Source of Micronutrients
Sarah Tewolde-Berhan *
Mekelle University, Mekelle, Tigray, Ethiopia and University of Life Sciences, Ås, Akerhus, Norway.
Siv Fagertun Remberg
University of Life Sciences, Ås, Akerhus, Norway.
Trude Wicklund
University of Life Sciences, Ås, Akerhus, Norway.
*Author to whom correspondence should be addressed.
Abstract
Objectives: In the world we find a lot of local communities with specific sets of wild food sources that they know and use. Among these we find wild fruits, with a rich local knowledge base on use and eating habit. These are fruits that have not been domesticated and whose use, nutritional and economic value has been overlooked to a large extent. As they are not getting adequate attention, they are also not yielding the maximum potential that they have. By reviewing existing studies, this potential will be shown.
Methods: Review
Results: Looking at some wild fruits in Africa, and the micronutrient deficiencies in the diets there are a lot of gaps that these fruits could fill. For example, Ziziphus spina-christi is an excellent source of vitamin C, iron, potassium and zinc, and a good partial source of calcium, magnesium, and copper. Ficus sycomorus is an excellent source of iron, and a good partial source of calcium and magnesium. Adansonia digitata is a very good source of vitamin C, and a good partial source of iron, magnesium and calcium. Conorandus panados seed oil is a very good source of iodine, vitamin C, B1 and B2 while it is also a good partial source of zinc, iron and manganese.
Conclusions: Sever more such fruits show similar properties, and some of this information is compiled in this article, with special emphasis on looking for good sources of iron, vitamin A, iodine, zinc and folate sources.