Green Leaves as Nutritional and Economic Cliff
DOI:
https://doi.org/10.5281/zenodo.17557922Keywords:
Economic empowerment, green leafy vegetables, indigenous crops, nutritional security, SikkimAbstract
Green leafy vegetables (GLVs) play a vital role in ensuring both nutritional and economic security, particularly in regions like Sikkim where traditional and organic cultivation practices prevail. Despite their high nutrient content and rapid production cycles, the commercial cultivation of GLVs remains underexploited. This study highlights the nutritional composition and livelihood potential of both indigenous and non-native leafy vegetables of Sikkim, including Eryngium foetidum, Diplazium esculentum, Moringa oleifera, Urtica dioica, Nasturtium officinale, and Phytolacca americana. These species are rich in vitamins (A, B-complex, C, K), minerals (Ca, Fe, Mg, Zn), fiber, and antioxidants, making them essential for improving human health and dietary diversity. The paper emphasizes how cultivating GLVs can provide farmers with monthly income opportunities, reduce labor and input costs, and enhance intercropping efficiency, thereby improving rural livelihoods. Furthermore, post-harvest value addition through dehydration and powder production can extend shelf life and open new markets for farmers. The promotion of awareness regarding their health benefits and the development of local marketing systems are crucial to realizing the dual goal of nutritional sufficiency and economic empowerment.
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Copyright (c) 2025 J Thusharreddy, Subhajit Panigrahi, Naveen Sankhla, Dipika Sarmah, S Vinodh
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