2024-03-29T07:23:56Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/669732017-01-11T09:42:16Zcom_10261_12com_10261_8col_10261_265
2013-02-20T08:27:55Z
urn:hdl:10261/66973
Montia fontana L. (Portulacaceae), an interesting wild vegetable traditionally consumed in the Iberian Peninsula
Tardío, Javier
Molina, María
Aceituno-Mata, Laura
Pardo de Santayana, Manuel
Morales Valverde, Ramón
Fernández-Ruiz, Virginia
Morales, P.
García, P.
Cámara, M.
Sánchez-Mata, María de Cortes
Ministerio de Educación y Ciencia (España)
European Commission
Montia fontana
Natural production
Nutritional composition
Portugal
Spain
Wild
vegetables
Montia fontana L. is an aquatic plant
traditionally consumed in the Centre and West of the
Iberian Peninsula, where it is one of the most highly
valued wild vegetables. The aim of this work was to
evaluate both the natural yield and nutritional value
of this scarcely known plant. Two wild populations,
from two different sites of Central Spain, were
sampled during three consecutive years. Plant production
was estimated by two parameters: production
per unit of surface and plant percentage cover in the
selected site. Nutritional analyses included proximate
composition and total energy, mineral macro and
microelements, vitamin C, and organic acids. Mean
yield at the growing areas was 2.64 kg/m2, though
significant differences among sites and years were
found. There was a positive correlation between
production and accumulated rainfall from the beginning
of the year till the collecting dates. The percentage
cover of the species in the potential growing area was
8.25%, without significant differences among sites and
years. Therefore, the wild populations of the species
can reach a total mean production of 2,138 kg/ha in this
Spanish region. This is the first report of a global
nutrient composition for Montia fontana. After moisture, the major constituent was fibre (4.44%),
much higher than many cultivated vegetables. Also
appreciable amounts of vitamin C (34 mg/100 g) and
Mn (1.07 mg/100 g) were found. Due to its high lipid
content (1.94%) this wild vegetable could be regarded
as one of the richest source of omega-3 fatty acids
among the leafy vegetables. This species can be
considered an interesting wild resource for being
included in the diet. Further research is needed for
addressing its potential for being cultivated under
different culture systems and for selecting accessions
with lower oxalate content.
2013-02-20T08:27:55Z
2013-02-20T08:27:55Z
2011
artículo
Genetic Resources and Crop Evolution 58 : p.1105–1118, 2011
0925-9864
http://hdl.handle.net/10261/66973
1573-5109
http://dx.doi.org/10.13039/501100000780
eng
http://link.springer.com/article/10.1007/s10722-011-9749-7/fulltext.html
openAccess
Springer