8 Indigenous Vegetables and Traditional Uses

Amaranth: Sacred grain used in rituals and leafy greens consumed for their protein-rich content.

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Bamboo shoots: Culinary delicacy and vital ingredient in many traditional dishes.

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Taro: Staple root crop often boiled, roasted, or made into flour-based foods.

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Winged bean: Versatile plant, with edible leaves, pods, and tubers.

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Spider plant: Consumed for its nutritious leaves and used in herbal remedies.

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Pumpkin: Valued for its flesh, seeds, and flowers in cooking and traditional medicine.

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Yams: Vital carbohydrate source with a wide range of culinary applications.

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Water spinach: Aquatic green widely used in soups, stir-fries, and salads, packed with nutrients.

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