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Vegetables in Uganda

There are very many species of local vegetables in Uganda.  A number of them are indigenous to the country while others have been introduced into the country.
Some of the vegetables are localised in specific districts while others are widespread in the country.

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 either grown on their own or intercropped with other crops.

Uses of vegetables:

  • Vegetables are sold for cash in urban areas  
  • They are a good source of vitamin A, B, and C and minerals such as iron, calcium, phosphorus, iodine and fluorine in varying amounts but adequate for normal growth and health.
  • They have high nutritive qualities in proteins, vitamins, oils, and micronutrients;
  • They provide vital food security for a number of families   especially in the rural areas.
  • They can be dried and kept in powder form for future use.
  • They have a good potential for export if the vegetables are grown and processed using  the modern methods of farming

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