GREENS, ROOTS AND OTHER PLANTS (Continued from the Wild ...€¦ · Food category: Greens, roots...

Nuxalk

GREENS, ROOTS AND OTHER PLANTS (Continued from the Wild berries section) Please click on the page number to go directly to the table

Chenopodium album ___________________________________________________ 25

ts'icts'ikmlhp, lambsquarters (English) _________________________________ 25

Dryopteris expansa_____________________________________________________ 26

sqw'alm, fern rhizomes (English) ______________________________________ 26

Epilobium angustifolium ________________________________________________ 27

ts'ayxlhp, fireweed (English) __________________________________________ 27

Fritillaria camschatcensis _______________________________________________ 28

ilk, rice root (English) ________________________________________________ 28

Heracleum lanatum ____________________________________________________ 29

xwiq’, cow-parsnip (English) __________________________________________ 29

Ledum groenlandicum__________________________________________________ 30

pu7aas, labrador tea leaves (English) ___________________________________ 30

Lupinus nootkatensis ___________________________________________________ 31

q’akwtsnk, lupine roots (English) ______________________________________ 31

Polypodium glycyrrhiza _________________________________________________ 32

k'tsaatsay, licorice fern root (English)___________________________________ 32

Populus trichocarpa____________________________________________________ 33

aq’miixalhp, black cottonwood (English) ________________________________ 33

Porphyra perforata_____________________________________________________ 34

lhaq's, seaweed, laver (English) ________________________________________ 34

Potentilla pacifica _____________________________________________________ 35

uq’al, silverweed or cinquefoil (English)_________________________________ 35

Pteridium aquilinum ___________________________________________________ 36

sacsakwmlhpnk, bracken rhizomes (English) ____________________________ 36

Pyrus fusca ___________________________________________________________ 37

p'c, wild/pacific crabapple (English) ____________________________________ 37

Rubus parviflorus______________________________________________________ 38

sxtsi, thimbleberry shoots (English) ____________________________________ 38

Rubus spectabilis ______________________________________________________ 39

qaxalxlhpsxts', salmonberry (English) __________________________________ 39

Nuxalk

Rumex acetosella ______________________________________________________ 40

yumyumalcwlhp, sheep sorrel (English) _________________________________ 40

Trifolium wormskioldii _________________________________________________ 41

t'xwsus, springbank clover rhizomes (English) ___________________________ 41

Urtica dioica __________________________________________________________ 42

tsna, stinging nettle (English) __________________________________________ 42

Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 25 Food category: Greens, roots and other plants Scientific identification: Chenopodium album Local name & other common names: ts'icts'ikmlhp, lambsquarters (English) Part(s) used: Preparation: Raw, young leaves Nutrient Nutrient

Composition/100g (edible portion)

Leaves, raw Energy, kcal 41 Protein, g 3.3 Fat, g 0.6 Carbohydrate, g 5.7 Fiber, g 1.5 Ash, g 2.30 Vitamin A RE - μg 640 Vitamin A RAE - μg 320 Beta-carotene, μg 3840 Total carotene, μg - Thiamine, mg T Riboflavin, mg 0.020 Niacin, mg T Folic acid, μg (DFE) - Vitamin C, mg 70 Zinc, mg 2.3 Iron, mg 1.8 Calcium, mg 246 Phosphorus, mg 49 Sodium, mg 0.8 Magnesium, mg 41 Copper, μg 2 300 Manganese, μg 632 Strontium, μg 903 Moisture, g 88

Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: This plant is eaten fresh. It can be used as a raw salad green or lightly steamed in the same way as spinach. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.

T= Trace amount --- = not analyzed

Months Harvested and Seasonality of Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Months harvested * * *

Seasonality of use

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Updated on 8/5/2006 25

Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 26 Food category: Greens, roots and other plants Scientific identification: Dryopteris expansa Local name & other common names: sqw'alm, fern rhizomes (English) Part(s) used: Preparation: Root stocks, cooked until tender, peeled, used with ooligan grease Nutrient Nutrient


Root stock, steamed Energy, kcal 128 Protein, g 2.5 Fat, g 1.0 Carbohydrate, g 27.3 Fiber, g 3.7 Ash, g 0.76 Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg - Riboflavin, mg - Niacin, mg - Folic acid, μg (DFE) - Vitamin C, mg - Zinc, mg 1.5 Iron, mg 0.8 Calcium, mg 56 Phosphorus, mg 63 Sodium, mg 1.4 Magnesium, mg 44 Copper, μg 1 500 Manganese, μg 3 190 Strontium, μg 588 Moisture, g 68

Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: In the past, the roots were steamed overnight in a pit. Today, they can be cooked in a pressure cooker. Once they are cooked, the roots are peeled like tiny bananas. They are eaten alone, with ooligan grease, or with ripened salmon egg. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.


Months Harvested and Seasonality of Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Months harvested * * * * * *

Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 27 Food category: Greens, roots and other plants Scientific identification: Epilobium angustifolium Local name & other common names: ts'ayxlhp, fireweed (English) Part(s) used: Preparation: Raw young shoot, peeled Nutrient Nutrient


Shoot, peeled, raw Energy, kcal 30 Protein, g 0.3 Fat, g 0.4 Carbohydrate, g 6.4 Fiber, g 0.8 Ash, g 0.56 Vitamin A RE - μg 3.9 Vitamin A RAE - μg 1.95 Beta-carotene, μg 23.4 Total carotene, μg - Thiamine, mg - Riboflavin, mg - Niacin, mg - Folic acid, μg - Vitamin C, mg - Zinc, mg 0.7 Iron, mg 0.5 Calcium, mg 32 Phosphorus, mg 31 Sodium, mg 0.6 Magnesium, mg 20 Copper, μg 700 Manganese, μg 181 Strontium, μg 404 Moisture, g 92

Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: People used peeled fireweed shoots as fresh greens in early spring. The growing stem is snipped off 6-8 inches from the new tip, peeled and eaten with the fingers. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.



Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 28 Food category: Greens, roots and other plants Scientific identification: Fritillaria camschatcensis Local name & other common names: ilk, rice root (English) Part(s) used: Preparation: Bulbs boiled, mashed, used with ooligan grease Nutrient Nutrient


Rice root bulbs, raw Energy, kcal 102 Protein, g 2.9 Fat, g 0.3 Carbohydrate, g 21.8 Fiber, g 1.9 Ash, g 0.95 Vitamin A RE - μg 0.3 Vitamin A RAE - μg 0.15 Beta-carotene, μg 1.8 Total carotene, μg - Thiamine, mg 0.04 Riboflavin, mg 0.04 Niacin, mg 0.20 Folic acid, μg (DFE) 36.5 Vitamin C, mg 29 Zinc, mg 0.7 Iron, mg 2.2 Calcium, mg 10 Phosphorus, mg 61 Sodium, mg 18.4 Magnesium, mg 23 Copper, μg 200 Manganese, μg 436 Strontium, μg 215 Moisture, g 74

Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: Today, rice root is rarely consumed because in Nuxalk areas rice root is getting hard to find. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.



Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 29 Food category: Greens, roots and other plants Scientific identification: Heracleum lanatum Local name & other common names: xwiq’, cow-parsnip (English) Part(s) used: Preparation: raw budstalks, peeled, used with ooligan grease Nutrient Nutrient


Budstalk, peeled, raw Energy, kcal 19.5 Protein, g 0.2 Fat, g 0.3 Carbohydrate, g 4.0 Fiber, g 0.9 Ash, g 0.51 Vitamin A RE - μg 0.5 Vitamin A RAE - μg 0.25 Beta-carotene, μg 3.0 Total carotene, μg - Thiamine, mg T Riboflavin, mg T Niacin, mg 0.3 Folic acid, μg (DFE) 16.1 Vitamin C, mg 3.5 Zinc, mg 0.4 Iron, mg 0.2 Calcium, mg 29 Phosphorus, mg 16 Sodium, mg 0.7 Magnesium, mg 11 Copper, μg 100 Manganese, μg 64 Strontium, μg 172 Moisture, g 95

Type of procurement: Home harvested or purchased: Seasonality of use: February - April Cost of production: Importance value to the community by age/gender and other miscellaneous information: The inside tender stems are eaten raw or after being steamed lightly. In the past, they were eaten with ooligan grease. The stalks can also be preserved by freezing or pickling. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.



Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 30 Food category: Greens, roots and other plants Scientific identification: Ledum groenlandicum Local name & other common names: pu7aas, Labrador tea leaves (English) Part(s) used: Preparation: Leaves boiled for tea Nutrient Nutrient


Leaves, dried Energy, kcal - Protein, g - Fat, g 0.7 Carbohydrate, g - Fiber, g - Ash, g - Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg 0.01 Riboflavin, mg 0.39 Niacin, mg 92 Folic acid, μg (DFE) 98 Vitamin C, mg - Zinc, mg 2.4 Iron, mg 184 Calcium, mg 215 Phosphorus, mg 93 Sodium, mg 3.7 Magnesium, mg 73 Copper, μg 2 400 Manganese, μg 45 400 Strontium, μg 1 150 Moisture, g 42

Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: The leaves of the Labrador tea bush can be picked and used at any time of the year because the bush is an evergreen. To store the leaves though, it is best to pick them after the first frost of the year. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.


Months Harvested and Seasonality of Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Months harvested * * * * *

Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 31 Food category: Greens, roots and other plants Scientific identification: Lupinus nootkatensis Local name & other common names: q’akwtsnk, lupine roots (English) Part(s) used: Preparation: cooked until tender Nutrient Nutrient


Root, raw Energy, kcal 73 Protein, g 2.0 Fat, g 0.4 Carbohydrate, g 15.4 Fiber, g 7.8 Ash, g 0.78 Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg 0.04 Riboflavin, mg 0.045 Niacin, mg T Folic acid, μg - Vitamin C, mg - Zinc, mg 0.2 Iron, mg 10 Calcium, mg 31 Phosphorus, mg 33 Sodium, mg 123 Magnesium, mg 78 Copper, μg 200 Manganese, μg 534 Strontium, μg 695 Moisture, g 82

Type of procurement: Digging Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information:

Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.

--- = not analyzed T= Trace amount

Months Harvested and Seasonality of Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Months harvested

Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 32 Food category: Greens, roots and other plants Scientific identification: Polypodium glycyrrhiza Local name & other common names: k'tsaatsay, licorice fern root (English) Part(s) used: Preparation: Raw roots Nutrient Nutrient


Rhizomes, raw Energy, kcal 141 Protein, g 0.9 Fat, g 4.6 Carbohydrate, g 24 Fiber, g 8.2 Ash, g 0.89 Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg - Riboflavin, mg - Niacin, mg - Folic acid, μg (DFE) - Vitamin C, mg - Zinc, mg 0.7 Iron, mg 4.4 Calcium, mg 84 Phosphorus, mg 37 Sodium, mg 1.6 Magnesium, mg 53 Copper, μg 700 Manganese, μg 2 620 Strontium, μg 738 Moisture, g 70

Type of procurement: Digging Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: Licorice fern roots are not eaten in large quantities; it is mostly used as a mouth “freshener” to make your mouth sweet. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.



Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 33 Food category: Greens, roots and other plants Scientific identification: Populus trichocarpa Local name & other common names: aq’miixalhp, black cottonwood (English) Part(s) used: Preparation: Raw scraped inner bark


Nutrient Nutrient Composition/100g (edible portion)

Inner bark, raw Energy, kcal 30.5 Protein, g 0.2 Fat, g 0.5 Carbohydrate, g 6.3 Fiber, g 1.5 Ash, g 0.77 Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg - Riboflavin, mg - Niacin, mg - Folic acid, μg (DFE) 68.6 Vitamin C, mg - Zinc, mg 0.4 Iron, mg 0.3 Calcium, mg 10 Phosphorus, mg 39 Sodium, mg - Magnesium, mg 8 Copper, μg 400 Manganese, μg 70 Strontium, μg T Moisture, g 92

Type of procurement: Scraping Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: Cottonwood inner-bark has a sweet taste. It is usually eaten fresh as an occasional treat, and is not preserved. It is also known as a good laxative. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.

Months Harvested and Seasonality of Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Months harvested * *

Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 34 Food category: Greens, roots and other plants Scientific identification: Porphyra perforata Local name & other common names: lhaq's, seaweed, laver (English) Part(s) used: Preparation: Leaves dried, added to stews, rice, etc. Nutrient Nutrient


Seaweed, dried Energy, kcal 303 Protein, g 24.4 Fat, g 1.4 Carbohydrate, g 48.2 Fiber, g 25 Ash, g 16 Vitamin A RE - μg 113 Vitamin A RAE - μg 56.5 Beta-carotene, μg 678 Total carotene, μg - Thiamine, mg - Riboflavin, mg - Niacin, mg - Folic acid, μg (DFE) - Vitamin C, mg - Zinc, mg 1.7 Iron, mg 2.9 Calcium, mg 230 Phosphorus, mg 474 Sodium, mg 3 300 Magnesium, mg 623 Copper, μg 1 700 Manganese, μg 1 610 Strontium, μg 3 400 Moisture, g 10

Type of procurement: Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: Seaweed is used dry on top of stews, or it is boiled and eaten with the following: fish clams, fresh salmon eggs, or ripened salmon eggs. Dried seaweed can be kept for one year, if kept in a very dry spot. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.


Months Harvested and Seasonality of Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Months harvested * * * * * * * * * * * *

Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 35 Food category: Greens, roots and other plants Scientific identification: Potentilla pacifica Local name & other common names: uq’al, silverweed or cinquefoil (English) Part(s) used: Preparation: Roots, cooked until tender


Nutrient Nutrient Composition/100g (edible portion)

Roots, steamed Energy, kcal 136 Protein, g 3.1 Fat, g 0.6 Carbohydrate, g 29.5 Fiber, g 9.5 Ash, g 0.90 Vitamin A RE - μg 0.2 Vitamin A RAE - μg 0.1 Beta-carotene, μg 1.2 Total carotene, μg - Thiamine, mg 0.007 Riboflavin, mg 0.007 Niacin, mg 2.40 Folic acid, μg (DFE) - Vitamin C, mg - Zinc, mg 1.1 Iron, mg 3.5 Calcium, mg 37 Phosphorus, mg 109 Sodium, mg 65 Magnesium, mg 60 Copper, μg 1 100 Manganese, μg 837 Strontium, μg 1 188 Moisture, g 66

Type of procurement: Digging Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: They are eaten by themselves, or with other foods such as ripened salmon eggs, berries and ooligan grease. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.

Months Harvested and Seasonality of Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Months harvested * * * * *

Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 36 Food category: Greens, roots and other plants Scientific identification: Pteridium aquilinum Local name & other common names: sacsakwmlhpnk, bracken rhizomes (English) Part(s) used: Preparation: Rhizomes cooked until tender Nutrient Nutrient


Energy, kcal - Protein, g - Fat, g - Carbohydrate, g - Fiber, g - Ash, g - Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg - Riboflavin, mg - Niacin, mg - Folic acid, μg (DFE) - Vitamin C, mg - Zinc, mg - Iron, mg - Calcium, mg - Phosphorus, mg - Sodium, mg - Magnesium, mg - Copper, μg - Manganese, μg - Strontium, μg - Moisture, g -

Type of procurement: Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information:

Source of nutrient data: Not analyzed.



Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 37 Food category: Greens, roots and other plants Scientific identification: Pyrus fusca Local name & other common names: p'c, wild/pacific crabapple (English) Part(s) used: Preparation: Fruits cooked, often with berries, used with ooligan grease Nutrient Nutrient


Fruit, raw Energy, kcal 90 Protein, g 1.2 Fat, g 1.6 Carbohydrate, g 17.7 Fiber, g 6.0 Ash, g 0.79 Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg 0.031 Riboflavin, mg 0.013 Niacin, mg 1.90 Folic acid, μg (DFE) - Vitamin C, mg - Zinc, mg 0.2 Iron, mg 0.6 Calcium, mg 29 Phosphorus, mg 33 Sodium, mg 21.2 Magnesium, mg 28 Copper, μg 500 Manganese, μg 326 Strontium, μg 313 Moisture, g 79 --- = not analyzed T= Trace amount

Months Harvested and Seasonality of Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Months harvested * *

Seasonality of use


Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: Today, people freeze wild crabapples to make them into jelly or dry jam. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.


Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 38 Food category: Greens, roots and other plants Scientific identification: Rubus parviflorus Local name & other common names: sxtsi, thimbleberry shoots (English) Part(s) used: Preparation: Raw young shoots, peeled Nutrient Nutrient


Shoots, peeled, raw Energy, kcal 28 Protein, g 0.6 Fat, g 0.4 Carbohydrate, g 5.5 Fiber, g 1.0 Ash, g 0.63 Vitamin A RE - μg 4.1 Vitamin A RAE - μg 2.0 Beta-carotene, μg 24.6 Total carotene, μg - Thiamine, mg 0.007 Riboflavin, mg 0.009 Niacin, mg 0.29 Folic acid, μg (DFE) - Vitamin C, mg 5.9 Zinc, mg 0.4 Iron, mg 0.4 Calcium, mg 24 Phosphorus, mg 26 Sodium, mg 1.0 Magnesium, mg 29 Copper, μg 400 Manganese, μg 167 Strontium, μg 204 Moisture, g 93

Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: The shoots or stems are eaten fresh after removing the leaves and outer skin. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.



Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 39 Food category: Greens, roots and other plants Scientific identification: Rubus spectabilis Local name & other common names: qaxalxlhpsxts', salmonberry (English) Part(s) used: Preparation: Raw young shoots, peeled Nutrient Nutrient


Shoots, peeled, raw Energy, kcal 31 Protein, g 0.5 Fat, g 0.6 Carbohydrate, g 5.8 Fiber, g 1.0 Ash, g 0.28 Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg 0.005 Riboflavin, mg 0.022 Niacin, mg 0.22 Folic acid, μg (DFE) - Vitamin C, mg 7.5 Zinc, mg 0.2 Iron, mg 0.3 Calcium, mg 8 Phosphorus, mg 27 Sodium, mg 2.5 Magnesium, mg 17 Copper, μg 100 Manganese, μg 732 Strontium, μg 67 Moisture, g 93

Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: Salmonberry shoots are eaten fresh. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.



Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 40 Food category: Greens, roots and other plants Scientific identification: Rumex acetosella Local name & other common names: yumyumalcwlhp, sheep sorrel (English) Part(s) used: Preparation: Raw young leaves Nutrient Nutrient


Leaves, raw Energy, kcal 48.2 Protein, g 1.1 Fat, g 0.6 Carbohydrate, g 9.6 Fiber, g 1.1 Ash, g 0.86 Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg 0.016 Riboflavin, mg 0.123 Niacin, mg 0.43 Folic acid, μg (DFE) - Vitamin C, mg 33.5 Zinc, mg 1.2 Iron, mg 2.3 Calcium, mg 57 Phosphorus, mg 45 Sodium, mg 2.3 Magnesium, mg 31 Copper, μg 1 200 Manganese, μg 924 Strontium, μg 221 Moisture, g 88

Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: Sheep sorrel is eaten as a fresh salad green. It is not usually preserved. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.



Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 41 Food category: Greens, roots and other plants Scientific identification: Trifolium wormskioldii Local name & other common names: t'xwsus, springbank clover rhizomes (English) Part(s) used: Preparation: Rhizomes cooked until tender, added to stews, etc Nutrient Nutrient


Rhizomes, steamed Energy, kcal 73 Protein, g 0.7 Fat, g 0.5 Carbohydrate, g 16.5 Fiber, g 6.5 Ash, g 1.00 Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg 0.055 Riboflavin, mg 0.04 Niacin, mg 0.64 Folic acid, μg (DFE) - Vitamin C, mg - Zinc, mg 0.3 Iron, mg 4.5 Calcium, mg 34 Phosphorus, mg 38 Sodium, mg - Magnesium, mg 68 Copper, μg 300 Manganese, μg 322 Strontium, μg 770 Moisture, g 81

Type of procurement: Digging Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: The roots taste best when the leafy part is not growing and they are easier to dig when the plant dies back in the fall. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.



Seasonality of use



Nuxalk

COMMUNITY FOOD SYSTEM DATA TABLE # 42 Food category: Greens, roots and other plants Scientific identification: Urtica dioica Local name & other common names: tsna, stinging nettle (English) Part(s) used: Preparation: Young leaves boiled Nutrient Nutrient


Leaves, raw Energy, kcal 44 Protein, g 1.8 Fat, g 0.6 Carbohydrate, g 7.9 Fiber, g 1.4 Ash, g 1.20 Vitamin A RE - μg - Vitamin A RAE - μg - Beta-carotene, μg - Total carotene, μg - Thiamine, mg 0.008 Riboflavin, mg 0.22 Niacin, mg 0.27 Folic acid, μg (DFE) - Vitamin C, mg 1.5 Zinc, mg 1.9 Iron, mg 1.0 Calcium, mg 236 Phosphorus, mg 73 Sodium, mg 0.8 Magnesium, mg 63 Copper, μg 1 900 Manganese, μg 740 Strontium, μg 943 Moisture, g 89

Type of procurement: Picking Home harvested or purchased: Seasonality of use: Cost of production: Importance value to the community by age/gender and other miscellaneous information: To prepare the nettles they must be soaked in salt water and drained then they can be steamed in a bit of water. Source of nutrient data: The analyses were carried out at the School of Dietetics and Human Nutrition, Macdonald Campus, McGill University.



Seasonality of use



GREENS, ROOTS AND OTHER PLANTS (Continued from the Wild ...€¦ · Food category: Greens, roots...

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