Subsistence Food Production Practices: An Approach to Food Security and Good Health
Abstract
:1. Introduction
2. Materials and Methods
3. Results and Discussion
3.1. Subsistence Food Production Practices
3.1.1. Subsistence Farming
3.1.2. Collection of Edible Plant Materials
3.2. Health Potential of Subsistence Foods
4. Conclusions
Acknowledgments
Conflicts of Interest
References
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Family Name | Scientific Name | Common Name | Vernacular | Description of Use | Frequency | Nutrients | |
---|---|---|---|---|---|---|---|
Male | Female | ||||||
Gramineae | Andropogon sorghum Brot. | Sorghum | Lebelethoro | Matured heads are harvested, threshed and grounded to make fine meal used to prepare porridge | 76 | 44 | Carbohydrates, starch and dietary fibre |
Pennisetum spicatum Koern & vars. | Finger-millet | Leotša | Matured heads are harvested, threshed and grounded to make fine meal used to prepare porridge | 76 | 44 | Contains 5 to 7% oil, and has higher protein and energy levels than maize and sorghum | |
Zea mays L. | Maize | Lefela | Fresh cobs are boiled or grilled to make a snack. Dried cobs are harvested, threshed and grounded to make fine meal used to prepare porridge | 76 | 44 | Starch, protein |
Family Name | Scientific Name | Common Name | Vernacular Name | Description of Use | Frequency | Nutrients | |
---|---|---|---|---|---|---|---|
Male | Female | ||||||
Leguminiceae | Vigna sinensis Endb. | Cow pea | Monawa | Fresh leaves are boiled to make relish. The pods are boiled and eaten as snack. Dried beans are harvested, threshed and prepared as side-dish or whole-grain stew | 76 | 44 | Fiber, Calcium, Carbohydrate, Iron, Crude protein |
Voandzeia subterraneana | Njugo bean | Tloo-marapo | Fresh underground tubers are harvested, boiled and eaten raw Dried beans are harvested, threshed to prepare relish or whole-grain stew | 76 | 44 | Carbohydrate, Calcium, Crude protein |
Family Name | Scientific Name | Common Name | Vernacular Name | Description of Use | Frequency | Nutrients | |
---|---|---|---|---|---|---|---|
Amaranthaceae | Amaranthus thunbergii Moq. | Pigweed | Theepe | Fresh, tender leaves are boiled to make a palatable side-dish. Dried leaves or cooked side-dish | 53 | 47 | Vitamins A & C, Calcium, Iron, Thiamine, Phosphate, |
Amaranthus spinosus | Thorny pigweed | Letelele | Fresh leaves are boiled to make slimy relish | 12 | 47 | Crude protein | |
Asteraceae | Vernonia fastigiata. | Langbeen bossie | Lehlanye | Tender leaves are boiled to make bitter-taste vegetable | 19 | 47 | Vitamin C, Crude protein |
Capparidaceae | Cleome monophylla L. | Spider whips | Lerotho | Young leaves and flowers are boiled to make relish | 53 | 47 | Iron, Calcium, Phosphorus, Magnesium, Omega 3, 𝛽-Carotene, Folate |
Cucurbitaceae | Citrullus vulgaris Schrad Ex. E and Z. | Bitter melon | Morotse | Tender leaves and immature fruits are boiled to make relish | 53 | 47 | Vitamin C, Crude protein |
Citrullus vulgaris Schrad. Vars. | Watermelon | Mogapu | Well-cooked tender leaves make palatable relish | 22 | 47 | Vitamin C | |
Cucubita pepo. L. | Pumpkin | Mofodi | Immature leaves, fruits and flowers make relish | 53 | 47 | Fibre, Iron, CarbohydrateCalcium, Vitamins A & C | |
Cucumis africanus L.f. | Wild cucumber | Monyaku | Tender leaves make relish | 53 | 47 | Vitamin C, Crude protein | |
Lagenaria vulgaris ser. | Gourd | Moraka | Immature leaves and fruits make relish | 16 | 47 | Crude Protein, Vitamin C | |
Fabaceae | Elephantorriza elephantine Burkei Benth. | Fern plant | Mošitšana | Young, tender leaves make a relish | 14 | 47 | Calcium, Iron, Crude protein |
Zygophyllaceae | Tribulus terrestris. | Devil’s thorn | Tshehlo | Fresh leaves make a relish | 8 | 47 | Iron, Calcium |
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Rankoana, S.A. Subsistence Food Production Practices: An Approach to Food Security and Good Health. Int. J. Environ. Res. Public Health 2017, 14, 1184. https://doi.org/10.3390/ijerph14101184
Rankoana SA. Subsistence Food Production Practices: An Approach to Food Security and Good Health. International Journal of Environmental Research and Public Health. 2017; 14(10):1184. https://doi.org/10.3390/ijerph14101184
Chicago/Turabian StyleRankoana, Sejabaledi A. 2017. "Subsistence Food Production Practices: An Approach to Food Security and Good Health" International Journal of Environmental Research and Public Health 14, no. 10: 1184. https://doi.org/10.3390/ijerph14101184