Malunguja, Gisandu K.Luflenge, Lulu.Shayo, Philipina F.2025-08-062025-08-062025-07-19https://repository.must.ac.tz/handle/123456789/381This Journal Article was Published by ELSEVIERWild edible foods (WEFs) are currently consumed in various local communities in Tanzania. Despite their prevalence, there is a lack of comprehensive information regarding their nutritional profile. To address this gap, a study was conducted to assess their role in supporting local dietary. We identified 36 WEFs, including 12 wild fruits, 18 vegetables, and 6 wild edible mushrooms. The majority of participants (74.9 %) indicated that WEFs are regularly consumed within households. Laboratory analysis identified significant nutritional variability among WEFs, with Justicia heterocarpa exhibiting the highest Ca (863.5 mg/100 g) and Mg (430.8 mg/100 g). Solanum nigrum highest K (984.7 mg/100 g) and Fe (44.4 mg/100 g). Proximate analysis revealed that Justicia heterocarpa had the highest moisture content (87.9 %) and crude protein (5.3 %). Passiflora edulis displayed the highest ash content (8.9 %), whereas Cyphomandra betacea had the highest crude fibre (39.4 %). Phenolic, f lavonoid, and tannin contents were highest in S. nigrum (8.15 mgGAE/g), J. heterocarpa (147.12 mgQE/g), and A. spinosus (58.29 mgTAE/g), respectively. Vitamin C, B1, and B2 were highest in C. betacea (27.2 mg/100 g), S. nigrum (0.59 mg/100 g), and G. paviflora (22.15 mg/100 g), respectively. The noted nutritional profile of the studied WEFs indicates their potential to supplement basic dietary needs, offering alternative source of nutrients.enArticle