Potencial nutricional de partes não convencionais das plantas alimentares mais consumidas na cidade de Maputo

Abstract

Today, the population's diet is based mainly on industrialised industrialised and quick-to-prepare foods, with a low consumption of fruit and vegetables. search for a healthy and sustainable diet has led to the exploration of alternative food resources, especially in urban areas where there is a lot of waste. especially in urban areas where there is a lot of waste of conventional food. conventional foods. In view of this, the study sought to explore the nutritional potential of parts of the most commonly consumed food plants in the city of Maputo, Mozambique. To carry out this study, we mainly used scientific available on internet databases, namely PubMed, Scielo, ScienceDirect and Google Scholar. Among the unconventional parts of food plants most consumed in Maputo City are: tomato, onion, beetroot, garlic and garlic leaves. beetroot, garlic and carrots; potato peelings; stalks and outer leaves of cabbage, lettuce and kale. lettuce and cabbage. These structures are high in fibre, vitamins and minerals, as well as varying levels of carbohydrates and proteins. These unconventional parts can be used to enrich the diet with essential nutrients and broaden the culinary options, thus contributing to a healthier and more sustainable diet. contribute to a healthier and more sustainable diet, as well as helping to reduce food waste by utilising plant parts that are normally discarded. parts of plants that are normally discarded.(TRADUÇÃO NOSSA)