Nutritive value of four wild leafy vegetables in Côte d'Ivoire

The overall composition, vitamin, carotene and mineral contents of the leaves of four wild plants (Ceiba pentandra, Grewia carpinifolia, Hibiscus congestiflorus, Triplochiton scleroxylon) used as vegetables in the traditional cuisine in Côte d'Ivoire were determined. The results are within the range of data published for domesticated leafy vegetables. The leaves revealed to be good sources of iron and calcium. Special attention is drawn to their contents of mucilages.