African leafy vegetables were until the late 1970s the main source of vitamins A and C, as well as iron, protein, minerals and fibre in rural areas. African leafy vegetables were until the late 1970s the main source of vitamins A and C, as well as iron, protein, minerals and fibre in rural areas. However, the production and consumption of these indigenous vegetables have been on the decline. The truth of the matter is that the production, sale and consumption of these vegetables have potential social, economic and health benefits. The vegetables contribute to food security, are a source of livelihood and a good source of essential nutrients.

Source: Daily Nation August 24, 2017 21:56 UTC