Ethnobotanical and nutritional study of quelites sold in two traditional markets of Oaxaca, Mexico
Background.In Mexico, it is called quelites to certain edible vegetables (young plants, germ, shoots or flowers). Since pre-Hispanic times, quelites have been eaten as a source of vitamins, minerals and proteins. Now, its traditional and healthy consumption has decreased. We studied the quelites of two traditional markets in the Valles Centrales of Oaxaca state, Mexico using an ethnobotanical and nutritional approach.\n\nMethodsFrom July 2017 to July 2018, weekly ethnobotanical interviews were conducted with 26 collectors-sellers of the Zimatlan market and 36 in the Zaachila market. The vegetal supply was acquired, herborized and identified by through dichotomous keys. There were determined the proximal composition, phenolic compounds, flavonoids, antioxidant capacity and mineral content of the floral structures of two quelites types. The statistical analysis was performed through a one-way analysis of variance (ANOVA) of Tukey HSD.\n\nResultsIn two sampled markets, 23 species belonging to 11 botanical families were registered, from which leaves, branches, stems, flowers and fruits are eaten. The flowers of the species Diphysa americana (Q1) and Phaseolus coccineus (Q2) are the most used for human consumption of the communities involved in the sale of the sampled quelites. Both flowers had important amounts of proteins (2.66-3.29%) and fiber (1.66-2.43%). Q1 had higher content of phenols and flavonoids and therefore higher antioxidant capacity than Q2 (p <0.05). When we talk about Q2 minerals, it presented a greater amount of Zn, Ca and Mg in comparison to Q1 (p> 0.05).\n\nConclusionsIn local markets of the state of Oaxaca, a wide variety of quelites are usually found, where their botanical structures, such as flowers, are widely eaten. The flowers of Q1 and Q2 proved to be a rich source of proteins and bioactive compounds, as well as minerals. Showing thus to be a food alternative to enrich the human diet.