Avaliação da composição centesimal das folhas de mansoa alliacea: contribuições para a alimentação sustentável

Abstract

Introduction: Unconventional Food Plants (PANC) have attracted growing scientific and social interest due to their nutritional potential and the role they play in dietary diversification and the promotion of family farming. Mansoa alliacea (garlic vine), traditionally used in folk medicine and as a condiment, shows promise for inclusion in the human diet, yet systematic studies regarding its proximate composition are still lacking. Methodology: Fresh leaves of Mansoa alliacea were collected from an organic family farm. The samples underwent physicochemical analysis using standardized methods to determine moisture, ash, protein, lipid, and total carbohydrate content. Energy value was calculated based on the obtained data. Results: Proximate analysis revealed 60.33% moisture, 10.67% ash, 16.26% protein, 2.32% lipids, and 10.43% carbohydrates, with an energy value of 127.64 kcal/100 g; these figures demonstrate high protein and mineral content compared to various leafy vegetables. These results reinforce the species' potential as a nutritional and functional alternative, particularly within agroecological production systems. Conclusion: Mansoa alliacea stands out as a PANC with significant nutritional value, capable of contributing to dietary diversification and the promotion of family farming. This proximate characterization expands scientific knowledge regarding the species and opens up possibilities for its use in healthy and sustainable food programs.