This study determined the nutrient profile and the anti-oxidant property of edible portions of 20 indigenous vegetables commonly consumed in the Philippines. The study concludes that most of the vegetables are important sources of carbohydrates, proteins, fiber, minerals, and fats. The vegetables contain minerals (Ca, P, and Fe) that can supply our daily micronutrient needs and possess an appreciable amount of anti-oxidant activity that can fight diseases as nutriceuticals. The findings on the nutriceutical importance of these indigenous vegetables to humans should provide a motivation for exploring their horticultural potential.
