Non-cultivated vegetables whose basal leaves have been traditionally consumed in
Spain were evaluated for their potential in human nutrition, considering vitamin C,
organic acids, tocopherols, phenolics and flavonoids, and antioxidant activity. As far as
we know, this is the first report on organic acids and vitamin C of Anchusa azurea and
Apium nodiflorum, on tocopherols of Anchusa azurea, Beta vulgaris, Chondrilla juncea,
Rumex papillaris, Rumex pulcher, Silybum marianum and Taraxacum obovatum, as
well as on the antioxidant capacity of most of them. Data revealed that the mentioned
non-cultivated vegetables are good sources of bioactive compounds. Rumex pulcher, R.
papillaris and Papaver rhoeas are rich in vitamin C, Sonchus oleraceus and Rumex
papillaris in tocopherols. Rumex pulcher, Papaver rhoeas and Anchusa azurea showed
promising antioxidant properties, which are related to their high levels of phenolic and
flavonoids. Some species presented high levels of oxalic acid. Therefore, people with a
trend of developing kidney calculus should avoid eating these greens (especially
Silybum marianum, Sonchus oleraceus and Beta maritima) and choose species with low
oxalic acid content such as Taraxacum obovatum and Cichorium intybus. The
traditional consumption of these species after boiling and rejecting the water may
decrease the amount of oxalic acid.
