Claim · model-written summary
Chenopodium album L. had the highest ash.
- Taxon
- Chenopodium album L.
Chenopodium albume0 - Outcome
- ashe0
- Direction
- higheste0
- Value
- 17.80 ± 0.3e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“highest ash (%) in Chenopodium album L. (17.80 ± 0.3)”
Title
Exploring Wild Edible Plants in Malakand, Pakistan: Ethnobotanical and Nutritional Insights
Muhammad Ibrahim; Naveed Akhtar; Abdul Wahab; et al. Sustainability 2023. doi:10.3390/su151712881
Other claims from this paper (17)
- Observation Surveyed plants included two species each in Fabaceae and Polygonaceae and one each in six other families.
- Observation All collected plants were herbs; edible parts were mostly leaves and young shoots.
- Observation Local people predominantly used collected plants as vegetables.
- Observation Selected wild edible plants contained carbohydrates, proteins and fibers.
- Observation Nasturtium officinale W.T. Aiton had the highest moisture content.
- Observation Oxalis corniculata L. had the highest dry matter.
- Observation Meliolotus indicus (L.) All had the highest crude fibers.
- Observation Meliolotus indicus (L.) All had the highest crude protein.
- Observation Rumex hastatus Don. had the highest crude fats.
- Observation Portulaca oleracea L. had the highest percentage of carbohydrates.
- Observation Portulaca oleracea L. had the highest energy value.
- Observation Wild edible plants contained dietary elements.
- Observation Portulaca oleracea had the highest concentration (%) of carbon.
- Observation Oxalis corniculata had the highest concentration (%) of oxygen.
- Observation Nasturtium officinale had the maximum concentration of nitrogen.
- Observation The study area was rich in wild edible plant diversity.
- Recommendation The authors expect wild edible plants to contribute to future sustainable food systems.