There are over 600 species of local vegetables in Uganda (Goode, 1989). A number of them are indigenous to the country while others have been introduced into the country.
Some of the vegetables have been localised in specific districts while others are widespread in the country. Some of these vegetables are now classified as land races following many generations of repeated propagation by local farmers.
Vegetable Species in Uganda
The most common vegetable species that are available in Uganda include:
- Amaranthus dubius (Doodo-Luganda);
- Amaranthus lividus (A. blitum);
- Ebugga;
- Solanum aethiopicum (Nakati);
- Solanum gilo (Entula);
- Solanum indicum subsp. distichum or S.anguivi(Katunkuma);
- Solanum nigrum (Ensugga );
- Gynandropsis (Cloeme) gynandra (Ejjobyo).
- Manihotesculenta (cassava leaves)
- Ipomea batatas(sweet potato leaves).
Local vegetables are grown both in pure stands and in mixtures with other Vegetables or Crops. They can be intercropped with other crops.
Uses of vegetables:
- They can be sold for cash
- They contain vitamin A, B, and C minerals such as iron, calcium, phosphorus, iodine and fluorine in varying amounts but adequate for normal growth and health. Forexample, vitamin A which is required to prevent blindness especially in children is found in all dark green leafy traditional vegetables
- They have high nutritive qualities in proteins, vitamins, oils, and micronutrients;
- They provide vital food security for poor families in rural area.