Traditional Vegetables

Traditional vegetable of Uganda are those plant species grown and
gen-types which are either indigenous or which were introduced long time
ago and are now cultivated. A number of them grow in all geographical
regions of Uganda, but their existence and importance vary with the
cultures staple foods of people in the various regions soils.*

They are a rich source of ascorbic acid in the diets; they
do not contain saturated fatty acid or cholesterol. In addition,
traditional vegetables supply a lot of other micro-nutrients, increase
taste and paratability and complement the nutritional values of staple
foods.

*Domesticate vegetables are grown in small plots adjacent to the homestead
which is an old age survival strategy. Production of these vegetables is
less demanding and sprouting quickly at the onset of the rains. Leafy
Amaranthus (Dodo) species, for example can be harvested in three or four
weeks after planting; they are therefore handy in emergency situations.

The importance of the traditional vegetables has rarely been appreciated,
however these vegetables make a substantial contribution to the food
security of the rural poor, and therefore their production should be
promoted.

Rural women should be educated on the nutritive values of these crops and
encourage eat as many kinds of traditional vegetables as much possible.
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